Coconut Jicama Slaw

Origin: This bright, refreshing slaw doesn’t have a single origin story so much as a lineage of flavors drawn from across Mesoamerica. Jicama, coconut, mango, and lime have all been part of Mayan and Mexican foodways for centuries, and when brought together they create something crisp, cooling, and instantly addictive.

This slaw is crisp, cooling, and wonderfully bright — a mix of grated jicama, toasted coconut, and sweet mango tossed in a tangy lime–tamari dressing. It’s refreshing, lightly sweet, and just a little spicy, making it the perfect side dish for grilled meats, rice bowls, or anything that needs a sunny, tropical lift.

Ingredients

• 2 cups large coconut flakes, toasted
• 1 piece jicama (about the size of a small grapefruit)
• 1 cup mango, julienned
• 2 tbsp liquid tamari (or soy sauce)
• 1 tbsp fish sauce
• 1 lime, zested then juiced
• 2 tbsp honey
• ½ red chili pepper, diced
• Cilantro for garnish

How The Alchemy Happens

Peel the jicama, then grate it with a cheese grater. Combine in a large bowl with the toasted coconut flakes and julienned mango.

In a separate bowl, whisk together the tamari, fish sauce, lime juice, and honey.

Pour the dressing over the jicama mixture and gently toss to incorporate.

Top with lime zest and diced red chili pepper.

Garnish with cilantro.