Mango jicama slaw is a light, refreshing salad that combines crisp textures, vibrant colors, and naturally sweet and tangy flavors—all in a healthy, nutrient-packed dish. With shredded cabbage, juicy mango, and crunchy jicama tossed in a zesty lime-based dressing, this slaw is a must-have side for any meal. Plus, it’s naturally gluten-free and packed with fiber.

We developed this unique recipe to offer a fresh take on slaws while staying aligned with your health goals. Our team tested multiple variations to perfect the balance of sweetness, crunch, and tanginess. This version delivers maximum flavor with wholesome, nutrient-rich ingredients. Whether you’re serving it at a summer barbecue or prepping it for healthy weekday lunches, this slaw is sure to win over your taste buds and help nourish your body.

Why This Mango Jicama Slaw Is Good for You

<strongRich in Vitamin C: Mango and jicama are loaded with immune-boosting Vitamin C to help support your body year-round.
<strongHigh Fiber Content: This crunchy mango jicama slaw promotes healthy digestion thanks to its cabbage and jicama base.
<strongNaturally Gluten-Free: Perfect for anyone avoiding gluten without sacrificing flavor.
<strongLow in Calories: Each serving contains just 142 calories, making it an excellent choice for a light, healthy dish.
<strongNo Refined Sugars: Sweetness comes from fresh mango and a touch of honey, keeping this slaw natural and clean.

Wholesome Ingredients for This Mango Jicama Slaw

We carefully selected ingredients that not only deliver on flavor but provide nutritional value:

Mango: Mango not only adds a natural sweetness but also provides antioxidants and Vitamin A. Look for ripe-yet-firm mangoes to ensure the perfect texture.
Jicama: Known for its satisfying crunch, jicama is low in calories and packed with prebiotic fiber, which supports gut health. Swap with peeled kohlrabi if needed.
Cabbage: A staple ingredient in slaws, cabbage adds bulk, Vitamin K, and vibrant texture. For a colorful twist, use half green and half purple cabbage.
Honey: This natural sweetener balances the tangy lime and vinegar notes. Substitute with maple syrup for a vegan-friendly option.

Mango Jicama Slaw Recipe Details

Prep Time: 25 Minutes
Total Time: 25 Minutes
Servings: 4
Calories: 142 Per Serving
Course: Salad

Ingredients for Mango Jicama Slaw

3 cups shredded green cabbage
1 cup julienned jicama
½ cup ripe-firm mango, thinly sliced or julienned
¼ cup fresh cilantro, chopped
¼ cup mango chunks
2 Tablespoons olive oil
2 Tablespoons rice vinegar
2 Tablespoons honey
2 teaspoons lime juice
1 clove garlic
½ teaspoon crushed red pepper flakes
¼ teaspoon sea salt

Step-by-Step Mango Jicama Slaw Instructions

Start by prepping your slaw ingredients. Shred the cabbage, julienne the jicama, and slice the mango into thin matchsticks. Toss these with chopped cilantro in a large salad bowl.
Next, create the dressing. Blend mango chunks, olive oil, rice vinegar, honey, lime juice, garlic, red pepper flakes, and sea salt in a high-speed blender until smooth.
Pour approximately ½ cup of the dressing over the slaw mixture and toss until evenly coated. Adjust seasoning and dressing to taste.
Serve immediately or refrigerate for up to three days. Leftover dressing can be stored in an airtight container for three days as well.

How to Customize This Mango Jicama Slaw for Your Diet

Vegan-Friendly: Replace honey in the dressing with maple syrup for a plant-based option.
Keto-Friendly: Skip the honey entirely and use a stevia or monk fruit sweetener for a low-carb alternative.
Nut Allergy Safe: Ensure no cross-contamination with dressings or toppings by avoiding any packaged items containing traces of nuts.
High-Protein: Add grilled chicken or tofu as a topping to make this a complete, protein-packed meal.

Nutritionist-Approved Tips for Mango Jicama Slaw

Choose the Right Mango: Look for mangoes that are slightly firm to avoid mushy slaw. A ripe mango will have a slight “give” when gently pressed.
Make It Ahead: Prep the slaw a few hours in advance to allow the flavors to meld while keeping the cabbage and jicama crisp.
Serve as a Side: This slaw pairs beautifully with grilled chicken, fish, or tacos for a well-rounded meal.
Storage Tips: Keep leftover slaw in a sealed container for up to three days, but avoid freezing to preserve the crisp texture.
Adjust Spice Levels: Dial up the crushed red pepper flakes for a spicy kick or tone it down entirely for a milder slaw.

Mango Jicama Slaw FAQs

Can I prepare mango jicama slaw ahead of time?

Yes! You can make the slaw up to three hours before serving. If preparing further in advance, store the dressing separately to maintain the slaw’s crispness.

Is this slaw gluten-free?

Absolutely! This is a naturally gluten-free recipe as it uses whole ingredients without any gluten additives.

What is the best substitution for jicama?

If jicama isn’t available, peeled kohlrabi or even a firm pear can work as an alternative. They’ll provide a similar crunch and texture.

How spicy is the dressing?

The dressing has a mild kick from the crushed red pepper flakes, but it can easily be adjusted to suit your taste.

Can I use bottled lime juice?

While fresh lime juice is always best for maximum flavor, bottled lime juice works in a pinch. Use one made from 100% pure lime juice for best results.

This mango jicama slaw is a fresh, healthy, and satisfying way to brighten up your meals. What’s your favorite way to enjoy this slaw? Share your thoughts in the comments below!