Mango, Beet and Jicama Slaw


  • 3 tablespoons rice vinegar
  • ¼ cup extra-virgin olive oil 
  • salt and pepper
  • 2 cups peeled, shredded jicama (about 1 small) 
  • 1 ½ cups peeled, shredded raw beets (from small) 
  • 1 mango, pitted, peeled, cut into thin sticks

Cost per serving: $1.22
Yield: 6 servings


  1. Serve smart by combining everything just before serving. This will keep the beets from turning the slaw pink and will help colors to stay distinct.