Mango Jicama Slaw


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!

Bowl of mango jicama slaw with a mango dressing. Cilantro, a half of a lime, fork, and jar of dressing are beside the slaw.

Prepping the Fresh Mango

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.

What About the Jicama?

If jicama is new to you, I have a whole blog post dedicated to this crunchy and tasty vegetable. It’s basically jicama 101 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!

Close up photo of a bowl of mango jicama slaw topped with a mango dressing, red pepper flakes, and cilantro.

Spicy and Sweet Mango Dressing

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.

Ingredients for a sweet and spicy mango dressing in a blender: garlic, mango, salt, honey, red pepper, and rice vinegar.

Mango Jicama Slaw Ingredients

  • green cabbage
  • jicama
  • mango – look for a slightly firm mango – you need mango for the slaw itself + some for the dressing. One large mango (any variety) should be enough for both parts of the recipe!
  • fresh cilantro
  • olive oil
  • rice vinegar
  • honey
  • lime juice
  • garlic
  • red pepper
  • sea salt

How to Make Jicama Slaw

Start by prepping the slaw ingredients. Add the shredded cabbage, crunchy jicamamangoes 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!

Want Even More Side Salads?

More Mango Recipes

Mango Jicama Slaw

5 from 28 votes
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.
Jicama slaw in a bowl with lime halves, cilantro, dressing and a fork on the side.
Prep Time 25 minutes
Servings 4


  • 3 cups shredded green cabbage
  • 1 cup julienned jicama
  • 1/2 cup ripe-firm mango, thinly sliced or julienned
  • 1/4 cup fresh cilantro, chopped

Mango Dressing

  • 1/4 cup mango chunks
  • 2 Tablespoons olive oil
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons honey
  • 2 teaspoons lime juice
  • 1 clove garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon sea salt


  • Prep slaw ingredients and place your cabbage, jicama, mango and cilantro in a salad bowl. Toss to combine.
  • Add all ingredients for the mango dressing into a blender and blend until smooth. The batch will make about 3/4 cup. Pour 1/2 cup over slaw mixture and toss to combine. Taste and add more dressing if needed.
  • Store any remaining dressing in a sealed container in the fridge for up to 3 days. Leftover salad will also last 3 days in the fridge.


Serving: 1cup Calories: 147kcal Carbohydrates: 22g Protein: 1g Fat: 7g Sodium: 255mg Fiber: 4g Sugar: 18g
Course: Salad
Cuisine: Mexican
Keyword: mango jicama slaw


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Recipe Rating

    1. Jenni
      April 23, 2022 AT 6:48 pm

      5 stars
      Had it as a side with bean burgers. So light and refreshing! It was a hit with my family-will make it again!

      1. Brittany Mullins
        April 24, 2022 AT 10:16 am

        Yay! So glad this was a hit with your family, Jenni! Thanks for sharing 🙂

    2. Mary Callari
      March 9, 2022 AT 4:30 pm


      What type of red pepper in dressing? Do you mean cayenne?


      1. Brittany Mullins
        March 10, 2022 AT 8:41 am

        Hi, Mary! The dressing calls for Crushed Red Pepper Flakes. I apologize that the recipe card is not clear, thank you for bringing that to my attention. Going to update it now!

    3. Patti
      April 23, 2021 AT 2:12 pm

      5 stars
      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,

      1. Brittany Mullins
        April 26, 2021 AT 11:24 am

        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!

    4. Debbi
      March 8, 2021 AT 1:51 pm

      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?

      1. Brittany Mullins
        March 8, 2021 AT 11:51 pm

        I would probably keep the dressing and jicama mixture separate so the slow doesn’t get too soggy.

    5. Sharon
      August 10, 2020 AT 7:15 pm

      5 stars
      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.

      1. Brittany Mullins
        August 10, 2020 AT 8:06 pm

        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

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