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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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