I was reading about salsa and learned of carrot salsa and other salsas so I came up with something different that’s a slaw. There isn’t any difference in salsa and slaw it’s just the way you cut the vegetables. This slaw is light and refreshing with a little sweet from the mango and jicama and a little heat too. Jicama is a fruity crisp vegetable. Some people describe it as a cross between an apple and a potato but I think it taste and crunch more like a cross between a pear and a water chestnut. I used my pickled jalapeño to zip up the slaw but if you don’t have good pickled jalapeños you can just use a fresh one instead. For best results and flavors let the salad rest in the refrigerator a few hours before serving. This slaw can be served cold or warmed up.
Ingredients for about 4 servings
1/2 a medium/small jicama (about 8 oz) -shredded
4 medium carrots – peeled and shredded – I used rainbow carrots
2 small yellow mangos – thin slices
8 grape tomatoes – cut in quarters
1/4 cup scallion – thin slices
1/4 cup fresh cilantro – chopped
1 pickled jalapeno – my recipe is preferred – chopped fine
2 garlic cloves – ground to paste
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 Tablespoon course sea salt
2 Tablespoon apple cider vinegar
1 Tablespoon fresh squeezed lime juice
1 Tablespoon sugar
1 Tablespoon canola oil
In a large bowl add the jicama, carrots, mango, jalapeño, tomatoes, scallions, cilantro and set to the side.
In a small bowl combine the remaining ingredients that make up the dressing. Mix well and pour over slaw. Gently mix. leave it sit on the counter for a half hour to let the flavors develop. Set in the refrigerator and serve latter.
These are the colors of carrots I used and the Asian side slicer for the shreds.
This is how I made the mango slices.
It came out light refreshing and delicious! I bet it would be Forking Great in a fish or chicken taco!