Jicama Slaw
May 9, 2018
As seen demonstrated at the 2018 Jiggy with the Piggy festival.
Directions
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
Ingredients
mtf dating2 large, ripe mangoes
mtf dating1 medium jicama
mtf dating1/2 small red onion
mtf dating1 Thai red chili
mtf dating1 lime, juiced
mtf dating1/3 tsp sea salt
mtf dating1 tbsp olive oil
mtf dating1 tbsp honey
mtf dating1 pear, cored and cut into matchsticks
mtf dating1 tbsp freshly chopped mint
mtf dating1 tbsp freshly chopped cilantro
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