- 3 cups shredded green cabbage
- 1 cup julienned jicama
- 1/2 cup ripe-firm mango, thinly sliced or julienned
- 1/4 cup fresh cilantro, chopped
- - FOR MANGO DRESSING -
- 1/4 cup mango chunks
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 teaspoons lime juice
- 1 clove garlic
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon sea salt
Step 1: Prepare slaw ingredients and place your cabbage, jicama, mango, and cilantro in a salad bowl. Toss to combine.
Step 2: Add all ingredients for the mango dressing into a blender and blend until smooth. The batch will make about 3/4 cup. Pour 1/2 cup over slaw mixture and toss to combine. Taste and add more dressing if needed.
Step 3: Store any remaining dressing in a sealed container in the refrigerator for up to 3 days. Leftover salad will also last 3 days in the refrigerator.
Enjoy this unique slaw from Eating Bird Food!