Refreshing Mango Jicama Slaw for Summer Potlucks

Summer is finally here and the sun is shining bright. You need a dish that is cool and refreshing for those hot afternoons. This Mango Jicama Slaw is the perfect addition to your next potluck. It brings a bright pop of color to any plate. You will love how light it feels on a warm day.

Why You’ll Love This Recipe

This recipe is a winner for any summer gathering. It is incredibly light and helps with a healthy reset. You can prep the whole dish in just 20 minutes. There is no oven required for this recipe. It stays crisp even after sitting in the fridge. Your guests will love the tropical flavor profile.

Simple Method

Making this slaw is very straightforward and easy. You simply slice your produce into thin matchsticks. Whisk the dressing together in a small bowl. Toss everything together until it is perfectly coated. Even a beginner can master this vibrant side dish. It is a stress-free way to cook.

Simple Ingredients

These fresh ingredients are at their seasonal best during the summer months.

• 1 large jicama, peeled and julienned
• 2 firm-ripe mangoes, peeled and julienned
• 1 red bell pepper, julienned
• 1/2 small red onion, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 3 tablespoons lime juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey or agave nectar
• 1/2 teaspoon sea salt
• 1/4 teaspoon chili powder or Tajin seasoning

Step-by-Step

Follow these steps for a perfectly crisp summer salad.

1. Peel the jicama and mangoes, then cut them into thin matchsticks.
2. Julienne the red bell pepper and thinly slice the red onion.
3. In a small mixing bowl, whisk together the lime juice, olive oil, honey, salt, and chili powder.
4. In a large salad bowl, combine the jicama, mango, bell pepper, onion, and chopped cilantro.
5. Pour the dressing over the vegetables and fruit.
6. Toss gently until all ingredients are evenly coated.
7. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Best Ways to Enjoy It

Serve this slaw alongside grilled fish or shrimp tacos. It is a great potluck dish that travels very well. Pack it into small containers for easy weekday lunches. Set the table outside and enjoy it with friends. It is the perfect side for any BBQ.

How to Store Leftovers

Store your leftovers in an airtight container. Keep the container in the fridge for three days. The jicama stays remarkably crisp in the dressing. The flavors actually get better after a few hours. Give it a quick toss before you serve it. This makes it a great choice for meal prep.

Tips for Best Results

Follow these simple tips to ensure perfect results every time you cook.

• Use firm mangoes so they hold their shape.
• Peel the jicama carefully to remove the tough skin.
• Don’t skip the chilling time before you serve.
• Add a pinch more Tajin for a spicy kick.
• Double the recipe for large summer holiday crowds.
• Use a mandoline for perfectly even julienne cuts.
• Always use fresh lime juice for the best flavor.

Ways to Switch It Up

You can easily customize this slaw based on what you have.

• Add diced avocado for a creamy texture.
• Swap honey for agave to keep it vegan.
• Stir in some black beans for extra protein.
• Use orange juice if you want less tartness.
• Swap the cilantro for fresh mint for variety.

Quick Answers

Can I make this ahead of time?

Yes, you can make it the night before. The jicama stays crunchy even after soaking in dressing. It is perfect for stress-free entertaining during busy weeks.

What if I cannot find jicama?

You can use sliced radishes or kohlrabi instead. They provide a similar crisp and refreshing bite. Your Mango Jicama Slaw will still taste absolutely delicious.

I hope this bright slaw makes your summer gatherings special. It is a simple way to eat more plants. Enjoy the fresh flavors and the warm weather!

— Clara