This Jicama Mango Slaw with Avocado Lime Vinaigrette is like a tropical vacation in a bowl. It’s the perfect light and refreshing bite to add to any summer table, making it perfect for our seasonal nutrition series.
If you’re not familiar with it, jicama (pronounced HICK-ah-mah) is a tuberous vegetable native to Mexico. It’s cool and crunchy and can be eaten cooked or raw. It’s also an excellent source of vitamin C. The flavor and texture is similar to a slightly sweetened apple, making it perfect for raw salads like this one.
Avocado is everywhere these days and for good reason. This fruit is chock full of heart-healthy monounsaturated fatty acids, which may play a role in maintaining healthy blood cholesterol levels. Like the fruit, avocado oil has a delicate, buttery flavor. The oil makes a great base for salad dressing, and it also pairs well with the light crunchiness of the jicama in this slaw.
Not all avocado oils are created equal. Look for extra virgin avocado oil to get the distinct avocado flavor. Refined avocado oils are easier to find but may lack the flavor and nutrition benefits found in the less processed ones. Though I’m using it in a raw dish, avocado oil has a high smoke point, so it can withstand cooking at high heat without breaking down or smoking. That means it’s a great oil for adding buttery avocado flavor to sautés.
This Jicama Mango Slaw comes together quickly once the jicama is peeled. Simply slice the jicama into pieces just small enough to fit into your KitchenAid® Food Processor‘s chute.
Feed the jicama pieces into the chute of the Food Processor.
For the slaw, I set the ExactSlice™ to a medium thickness setting. I love that the ExactSlice™ System on my Food Processor easily shreds chunks of jicama into beautiful threads, perfect for this recipe.
Repeat these steps to shred your mango. Slide the lever on the ExactSlice™ System to a higher thickness setting. Once both ingredients have been shredded, add your jicama and mango to a mixing bowl.
In a small bowl, whisk the avocado oil, lime juice, honey, garlic, red pepper flakes and salt to taste. Then, pour the vinaigrette over the slaw and toss to coat.
Finish your dish off with a sprinkle of chopped fresh cilantro and toasted pumpkin seeds. In seconds, you have a delicious and healthy side dish to serve at your next party, or just for a casual dinner at home with family. Whatever your reason, this tropical dish is sure to please everyone’s palates!
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Jicama and Mango Slaw with an Avocado Oil Vinaigrette
Makes 8 servings
For the slaw
1 large jicama, peeled and quartered
1/2 mango, thinly sliced (about 1/2 cup)
2 tablespoons toasted pumpkin seeds
2 tablespoons chopped fresh cilantro
For the avocado lime vinaigrette
1/4 cup extra virgin avocado oil
Juice of one lime
1 clove garlic, minced
2 tablespoons honey
1 teaspoon crushed red pepper flakes
Salt to taste
In a small bowl, whisk the avocado oil, lime juice, garlic, honey, crushed red pepper flakes and salt to taste. Set aside.
Slide the lever on the ExactSlice™ System of your KitchenAid® Food Processor to a medium thickness setting. Shred the jicama quarters. For slightly thicker mango slices, slide the ExactSlice™ lever to a higher thickness setting and shred your fruit. Add your mango and jicama to a mixing bowl.
Pour the avocado lime vinaigrette over the jicama mango mixture and toss to coat.
Sprinkle with toasted pumpkin seeds and chopped cilantro. Serve immediately.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*