Tired of the same old boring salads? Get ready to awaken your taste buds! This isn’t just a salad; it’s a vibrant explosion of flavor and texture. We’re talking sweet, juicy mango, crisp jicama, and crunchy cabbage, all tossed in a zesty, homemade Cumin-Lime Vinaigrette. The crowning glory? Quick-pickled red onions that add a tangy, beautiful pink pop to every bite. This Mango Jicama Slaw is the perfect side for summer barbecues, a fantastic topping for veggie tacos, or a light and refreshing lunch all on its own. Let’s get chopping!
Ingredients
• For the Quick Pickled Red Onions
• 1 large red onion, thinly sliced
• ½ cup / 120 ml white wine vinegar
• ½ cup / 100 g granulated sugar
• 1 pinch of salt
• For the Cumin-Lime Vinaigrette
• ½ cup / 120 ml olive oil
• ½ cup / 120 ml vegetable oil
• ½ cup / 120 ml freshly squeezed lime juice
• 1 cup / 240 ml freshly squeezed orange juice
• 1 small onion, finely diced
• 3 tbsp / 45 ml maple syrup
• 2 tbsp / 30 ml malt vinegar
• ½ tbsp whole cumin seeds, toasted
• Salt to taste
• For the Slaw
• 3 cups / 300 g julienned green cabbage
• 2 ripe mangos, peeled, pitted, and julienned
• 1 cup / 150 g small-diced jicama
• ½ cup / 60 g pecans, toasted and roughly chopped
• ¼ cup / 15 g finely sliced fresh cilantro leaves
• Salt to taste
Instructions
1. Make the Pickled Red Onions
2. Start by preparing the onions. Cut the red onion in half and slice it into very thin half-moons. Place the slices into a small, heatproof bowl or a glass jar.
3. In a small saucepan over medium heat, combine the white wine vinegar and sugar. Stir constantly until the sugar completely dissolves. Remove from the heat, stir in the pinch of salt, and carefully pour the hot liquid over the sliced onions.
4. Cover the bowl or seal the jar and place it in the refrigerator. Let the onions pickle for at least 8 hours, or overnight for the best flavor and vibrant color.
5. Prepare the Cumin-Lime Vinaigrette
6. In a medium bowl, whisk together the olive oil, vegetable oil, and fresh lime juice. Set this aside for now.
7. In a small saucepan, combine the diced onion, orange juice, maple syrup, malt vinegar, and toasted cumin seeds. Bring the mixture to a boil over medium-high heat.
8. Continue to cook, stirring occasionally, for about 5 minutes, or until the liquid has reduced and the mixture is almost dry. This concentrates the flavors beautifully.
9. Carefully transfer the hot mixture to a blender and puree until completely smooth. Pour the warm puree into the oil and lime juice mixture. Season with salt and whisk until the vinaigrette is fully emulsified and blended.
10. Assemble the Slaw
11. When you’re ready to serve, drain the pickled red onions from their pickling liquid.
12. In a large salad bowl, combine the julienned cabbage, mango, diced jicama, toasted pecans, fresh cilantro, and the drained pickled onions.
13. Drizzle the Cumin-Lime Vinaigrette over the slaw. Start with a small amount and add more as needed, tossing gently until everything is lightly and evenly coated. You may not need all of the dressing.
14. Season with a final pinch of salt to taste, give it one last toss, and serve immediately for the best crunch.
Nutritional Information
• Serving Size: 1 cup
• Calories: 250 kcal
• Carbohydrates: 22g
• Protein: 2g
• Fat: 18g
• Sodium: 150mg
• Fiber: 4g
• Sugar: 15g
• Please note that this is an estimate and can vary based on the specific used.
Pro Tips
• For The Best Slaw
• For perfectly uniform slices, use a mandoline to julienne the cabbage, mango, and jicama. This not only looks professional but also ensures a consistent texture in every bite.
• Don’t skip toasting the cumin seeds! Heating them in a dry skillet for a minute until fragrant releases their essential oils and deeply enhances the flavor of the vinaigrette.
• This recipe makes a generous amount of vinaigrette. Store any leftovers in an airtight container in the refrigerator for up to a week. It’s fantastic on other green salads or as a marinade for tofu.
• To save time, the pickled onions and the vinaigrette can be made up to 3 days in advance. Keep them stored separately in the fridge and simply assemble the slaw just before serving to maintain maximum crunch.
FAQ
Q: How can I add more protein to this mango jicama slaw
A: To make this a more substantial vegetarian meal, you can easily add plant-based protein. Consider tossing in a cup of cooked black beans, edamame, or crispy baked tofu. For an extra crunch and protein boost, sprinkle some toasted pumpkin seeds or quinoa on top.
Q: Is this mango jicama slaw recipe vegan
A: Yes, this recipe is naturally vegan as written. It uses maple syrup as a sweetener and contains no dairy, eggs, or other animal products, making it a perfect plant-based option for any occasion.
Q: Can I make this vegetarian slaw ahead of time for meal prep
A: Absolutely. For the best texture, it’s recommended to prep the components separately. You can make the Cumin-Lime Vinaigrette and the Quick Pickled Red Onions up to 3 days in advance and store them in airtight containers in the refrigerator. Chop the cabbage and jicama and store them separately as well. Combine all the ingredients and toss with the dressing just before serving to ensure the slaw stays crisp and crunchy.
Q: What can I substitute for jicama in this recipe
A: If you can’t find jicama, you can substitute it with another crisp, mildly sweet vegetable. Crisp green apple, daikon radish, or even kohlrabi would work well to provide a similar crunchy texture and refreshing taste.
