Recipe: Tangerine and Jicama Slaw with Chicharrón

Tangerine and Jicama Slaw with Chicharrón

By Aarón Sánchez - - Mar 7, 2014

Say bye-bye to the same old slaw. This one is all about different textures and flavors. The mango-aji dressing pulls it all together and makes sure that each and every bite is a thrill.

Servings: 4 to 6


Mango-Aji Amarillo Puree
  • 1 cup mango puree
  • 2 tablespoons Dijon mustard
  • 2 tablespoons aji amarillo paste (preferably the Doña Isabel brand)
  • 1 teaspoon agave nectar or honey
  • Grated zest of 1 lime
  • 1 tablespoon freshly squeezed lime juice
Tangerine and Jicama Slaw with Chicharrón
  • 6 large tangerines,
  • 1 medium jicama, peeled and sliced into 2-inch-long matchsticks
  • 2 cups very thinly sliced red cabbage (from about ¼ small head)
  • ½ medium red onion, thinly sliced
  • ½ cup Mango-Aji Amarillo Puree
  • Juice of 1 lime
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup crumped pork rinds (chicharrón)
  • ½ cup salted roasted peanuts, coarsely chopped
  • Finely chopped fresh cilantroand


To make the Mango-Aji Puree:
1. Put all the ingredients in a mixing bowl, and whisk well until the mixture is smooth.

To make the Tangerine and Jicama Slaw with Chicharrón:
1. Peel the tangerines, separate them into segments, and place them in a large bowl. Add the jicama, cabbage and onion and toss it all together.
2. Whisk the Mango-Aji Amarillo Puree, lime juice, olive oil, salt, and several generous grinds of black pepper in a small bowl. Pour the dressing over the slaw and toss gently to combine.
3. If you’re not serving it right away, cover the bowl tightly with plastic wrap and keep it in the refrigerator for up to 4 hours.
4. Right before serving, sprinkle the slaw with the crumbled pork rinds and peanuts, toss just to combine, garnish with chopped cilantro and chives, and serve at once.