Fresh Coconut Jicama Slaw with Spicy Lemongrass Dressing

Coconut contains medium-chain triglycerides (MCTs) that can be helpful in preventing cancers and may have positive effects on on immunity.
Fresh Coconut Jicama Slaw with Spicy Lemongrass Dressing

Fresh Coconut Jicama Slaw with Spicy Lemongrass Dressing

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 fresh coconut (NOTE: Choose a coconut that sounds like it has a lot of liquid sloshing around in it when shaken. Alternatively, you can use 1 cup dried unsweetened flaked coconut; TRY: Bob’s Red Mill Unsweetened Flaked Coconut)
  • 4 cups peeled and matchstick-cut jicama
  • 1 cup peeled and grated carrot
  • 1 cup peeled, pitted and thinly sliced mango
  • 2/3 cup loosely packed chopped fresh mint leaves


  • 2 cloves garlic, minced
  • 1/3 cup fresh lime juice
  • 2 tbsp seeded and minced hot red pepper (such as hot cherry pepper)
  • 2 tbsp minced lemongrass (NOTE: Remove tough outer layers from stalks and mince the tender inner portion.)
  • 1 tsp fish sauce
  • 1 tsp reduced-sodium tamari
  • 2 tbsp rice vinegar


  1. Prepare coconut: Preheat oven to 400°F. Use a hammer and a Phillips-head screwdriver to poke through the 3 “eyes” of the coconut, starting with the one that feels softest. (NOTE: The 3 “eyes” are dimples on one end of the coconut; one tends to be softer than the other two.) Drain liquid into a bowl or measuring cup. Place drained coconut on a rimmed baking sheet and bake for 20 minutes. Let cool.
  2. Wrap in a clean towel and bang a few times against a hard surface or whack with a hammer to break the shell. Remove meat from the hard shell and if desired, peel the thin brown skin with a vegetable peeler. Grate the large chunks of coconut with the shredding attachment of a food processor, a box grater or carefully slice with a knife to yield 1 cup (reserve remaining coconut for another use).
  3. In a large bowl, combine coconut, jicama, carrot, mango and mint and toss to combine. In a small bowl, whisk together all dressing ingredients. Pour dressing over jicama mixture and toss to coat evenly. Refrigerate, covered, for 30 minutes. Serve chilled.

Nutrition Information

  • Serving Size: 1 heaping cup
  • Calories: 121
  • Carbohydrate Content: 19 g
  • Fat Content: 5 g
  • Fiber Content: 7 g
  • Protein Content: 2 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 140 mg
  • Sugar Content: 8 g