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Jicama-Mango-Cabbage Slaw
from the kitchen of Sharmagne Leland-St. John

½ medium jicama, grated
2 firm, slightly under ripe mangos, peeled and grated
1½ cups green cabbage, grated
¼ cup curly parsley leaves, chopped (or cilantro)

¼ cup freshly squeezed lime juice
2 tablespoons brown sugar
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 teaspoon lime zest
½ teaspoon kosher salt

Using a box grater or a food processor attachment, grate
the fruit and vegetables.

In a large bowl combine the mango, cabbage, jicama and
parsley or cilantro.

Toss to mix well.

In a separate bowl, whisk together the lime juice, brown
sugar, olive oil, garlic, lime zest and salt.

Drizzle over the slaw and toss again.


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