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.