1 Video | Photo: Mango and Jicama Slaw Recipe
Ingredients
- 1 lime, zested and juiced
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 red jalapeno, seeded and finely diced Salt
- 2 semi-ripe mangos, peeled and grated
- 1 large jicama, peeled and grated
- 1 bunch cilantro, leaves chopped
- 1 ripe pineapple, peeled and cut into 3 equal rounds
Directions
In a large bowl, whisk together lime juice, zest, apple cider vinegar, honey, jalapeno, salt and pepper, to taste. Add the mango, jicama and cilantro, and chill 15 to 30 minutes. Cut each pineapple section in half and remove core, so you have 6 canoe-like pieces. To serve, place pineapple canoes on a plate and top with mango-jicama mixture.
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By remailaddress
on August 13, 2010
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I made this for a party I was going to and never took it because when it was done the flavor wasn't all that great. On the other hand, I came back to it the next day and thought what a waste of food and decide to give it one more taste. From that point on I was sold. It only needed to sit for a bit so the flavors could come together. I actually made blackened mahi fish tacos and used it as a topping and I have to say the slaw made them delicious. I hade some leftover flank stake and use the slaw with the steak to make more tacos and that was also fabulous.
By mssbettyboop
Bellflower, Ca
on July 17, 2010
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My kids and hubby loved it. Made exactly as recipe except didnt serve in the pineapple. Was the perfect side dish for my spicy teriyaki grilled pork chops.
thanks for sharing and teaching such great recipes.
By JoySea
Pembroke Pines, FL
on July 09, 2010
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Delicious! As my family is not fond of cider vinegar or cilantro, I replaced them with seasoned rice vinegar and parsley. I keep a container of fresh sliced pineapple on hand which makes this dish a quick and easy healthy snack between meals. It's light and refreshing, and enjoyed by all. Thank You for this Excellent dish.
Read all 15 reviews