This slaw is all about the different textures and complementary flavors. The crunchy cabbage and crispy jicama balance the gentle softness of the mango. Now, mango is the standout ingredient when it comes to flavor, but you want a mango that is not too ripe. The reason for this is because you want to be able to slice it into thin matchsticks, just like the jicama and shredded cabbage. Due to the slight underripe mango, it will exhibit a mildly tart flavor, but the rich mango dressing provides all the sweetness you need.

Jicama is not a popular ingredient in slaws and salads. Many people enjoy it as a snack, but it needs a little assistance in the flavor department. It’s common to see people drenching jicama slices in chili powder and fresh lime juice, which makes an amazing snack. Keep in mind that you have to peel the jicama in order to work with it. Slice it into thin strips and then you can cut it into little matchsticks. Just be careful with your knife work when handling the jicama and the mango. If you want to have an easier time working with the mango, peel it prior to cutting around the giant central pit.

Finally, a little extra mango flavor that comes from the dressing takes this slaw to the next level. The dressing is tad bit spicy, but the sweetness provides a refreshing and much needed balance. You just need a blender to incorporate all of the ingredients. For the dressing, you want a mango that is more ripe than the one you use in the slaw. A ripe mango will offer that signature tropical sweetness that you need to balance the acidity of the citrus and kick of the red pepper flakes.