Mango Jicama Slaw
Published Aug 09, 2019, Updated Mar 10, 2022
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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!
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!
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.
Mango Jicama Slaw Ingredients
- green cabbage
- 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
- lime juice
- red pepper
- sea salt
How to Make Jicama Slaw
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!
Want Even More Side Salads?
More Mango Recipes
Mango Jicama Slaw
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Great side dish to add bright flavor and crisp texture when paired with savory dishes that might be heavier (such as a Mexican casserole). Thank you for the recipe!
Yay! I am so happy that you enjoyed this recipe, Lisa. Thank you for your star rating + review, I appreciate it!
One of my new favorite summer salads! Delicious!!
Yay! I am so happy that you enjoyed this salad, Kim. Thank you for coming back and leaving your review + star rating, I really appreciate it!
I am obsessed with this!!!! I eat in morning, noon and as a late night snack wrapped in lavash with sharp cheddar cheese. I was vegan, but someone left me with cheese in the fridge lol. I don’t believe in wasting food. I swapped out organic agave for the honey since I didn’t have it. Otherwise, you are right, the dressing is to die for. I double the recipe for dressing because I put it with everything
Woo!! So glad you loved this recipe, Shenier. Thanks for making it and for coming back to leave a review. I so appreciate it!
thank you for the information
This sounds perfect as a side dish with enchiladas and a taco bake casserole. I’m planning on making this salad to go along with a Mexican meal I’m making for a birthday celebration this weekend. I don’t have a blender anymore. Will an immersion blender work?
Hi Jan – I am not sure there will be enough liquid for an immersion blender to work here, a food processor should work though. Let me know how it turns out! Enjoy!
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