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This mango jicama slaw with a spicy and sweet mango dressing is a copycat recipe for the Trader Joe’s slaw. It’s light, refreshing and makes a perfect summer side or topping for tacos or burgers.
Have you had the mango jicama slaw from Trader Joe’s? I’m obsessed! It’s the ultimate summer salad – it’s super fresh, light and flavorful. I love enjoying it as a summer side with a grilled protein or as a topping for tacos or burgers. It would also be delicious on my cilantro lime chicken burgers or on top of grilled fish or pulled pork… mmm!
The Trader Joe’s version is super tasty and affordable, but I don’t love that the dressing is made with white sugar and canola oil, so I decided to make the slaw at home with upgraded ingredients.
In place of the sugar and canola oil, I swapped in honey and olive oil. I also left out the thickeners and gums… don’t need those! Maria and I tested this recipe many times to get the dressing just right, and we literally did a happy dance in the kitchen when we finally nailed it! I feel like it’s a spot-on replica of the Trader Joe’s version. Love when we can crack the code!
Have you cut a fresh mango before? For some reason, they can be an intimidating fruit but they really shouldn’t be.
The one big thing you need to know is that there is a large, oblong pit in the middle and a tough flesh that needs to be cut away.
You can either peel off the flesh and then cut away the pit or pit the mango first and then scoop the flesh out of the skin. I usually peel the flesh with a vegetable peeler and then cut around the pit, but you can also pit the mango first and then scoop the flesh out of the skin. Here’s a video of how to cut a mango if you need a visual. Remember that it doesn’t have to be perfect – especially for this recipe because we’re blending most of it for the dressing.
Once you have the flesh, you need to slice the mango super thin for the salad. I used my mandoline slicer to julienne the mango, but you can also use a knife. Pleeeease promise me you’ll be super careful if you choose to use the mandoline! It can be a little tricky with the slippery mango and we don’t need any lost fingers in the making of this recipe.
If jicama is new to you, I have a whole blog post dedicated to this crunchy and tasty vegetable. It breaks down what jicama is and even includes 12 yummy recipes to try. My personal favorite way (other than this jicama slaw!) are these jicama fries. They’re so good!
I’m so glad this mango dressing makes a little extra because I want to add it to everything! It’s spicy, it’s sweet, it’s creamy, it’s refreshing… all the things! Simply add all of the dressing ingredients to a blender and blend away! Leftover dressing will keep for three days in a sealed container in the refrigerator.
Start by prepping the slaw ingredients. Add the shredded cabbage, crunchy jicama, mangoes peeled and cut into matchsticks and cilantro to a salad bowl. Toss to combine.
Add the fresh mango, olive oil, rice vinegar, honey, lime juice, garlic, red pepper, and sea salt into a high powered blender and blend until smooth. This will make about 3/4 cup of dressing – pour 1/2 cup over the slaw mixture and toss to combine. Add more dressing if needed!
If you try this mango jicama slaw recipe, please be sure to leave a comment and star rating below to let me know how it turns out! Your feedback is super helpful for the EBF team and other EBF followers.
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Deeeee-licious! To the person who asked about when to add the dressing: I added it right into the salad and refrigerated it overnight to let the flavors blend. Not soggy at all and still crisp and fresh. I also added about a tablespoon of chopped shallots and a chopped green onion. I’m at my desk right now and I can’t stop eating it! I can’t stop eating it,
Woo! I’m so pumped this recipe is a hit, Patti! Thanks for making it and coming back to leave a review. It means the world to me!
So you don’t put the dressing on until ready to serve? I am making this for a friend who just had surgery. Better to let her add the dressing, or let the veggies rest in it?
I would probably keep the dressing and jicama mixture separate so the slow doesn’t get too soggy.
Love this recipe! We had it alongside broiled fish. My husband and I both enjoyed it. I am glad I doubled the recipe, because we will bring the cool slaw to eat poolside tomorrow.
Woot woot! So glad this dish was a hit. Thanks for making it and for coming back to leave a comment + star rating. I appreciate it, Sharon. <3
I love love LOVE this slaw. The mango dressing was insanely creamy and yummy without tasting heavy, like mayo dressings can. Admittedly, I don’t even know what jicama is, so I subbed for kohlrabi, which looks the same julienned haha, and I only had purple cabbage, but it was delish none-the-less. Which, in my opinion, is a testament to this just being an all around solid recipe, if it can still be amazing while withstanding adjustments 🙂
So glad this slaw turned out for you with the kohlrabi, Tali. Thanks for making my recipe and for coming back to leave a comment + star rating. It means the world to me. <3
Never used Jicama before and was pleasantly surprised with how yummy this was!
Ahh yay!! So glad you enjoyed this dish, Katie. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3