Jicama Slaw

By admin

May 9, 2018

As seen demonstrated at the 2018 Jiggy with the Piggy festival.


1Peel the mangoes, remove the pit, and cut into thin matchsticks. Peel and cut jicama into 1/4 inch thick rounds, then into matchsticks. Peel and thinly slice the onion. Remove the seeds from the Thai red chili and mince.

2Toss these with lime juice, seat salt, and olive oil. Cover with plastic wrap and refrigerate for 1 hour.

3Remove the bowl from the fridge and add the remaining ingredients. Lightly toss to coat and serve as a salad, appetizer, or with grilled fish or chicken.

By Chef Mark Allison


2 large, ripe mangoes

1 medium jicama

1/2 small red onion

1 Thai red chili

1 lime, juiced

1/3 tsp sea salt

1 tbsp olive oil

1 tbsp honey

1 pear, cored and cut into matchsticks

1 tbsp freshly chopped mint

1 tbsp freshly chopped cilantro


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