This recipe is all about the preparation of fresh ingredients. The process is simple and broken down into two main parts: preparing the vegetables and fruit, and then whisking together the zesty dressing before combining everything into a masterpiece of a slaw.

Part 1: Preparing the Slaw Components

1. Prepare the Jicama: Start with the star of the crunch. Jicama has a tough, fibrous skin that needs to be removed. The easiest way is to slice off the top and bottom to create flat surfaces. Then, using a sharp paring knife, stand the jicama on one flat end and carefully slice downwards, following the curve, to remove the peel. Once peeled, cut the jicama into thin planks, about 1/4-inch thick. Stack a few planks at a time and slice them into thin matchsticks (julienne style). Place the julienned jicama into a large mixing bowl.
2. Prepare the Mangos: The easiest way to dice a mango is to slice down each side of the central pit, creating two “cheeks.” Take one cheek and, without cutting through the skin, score the flesh in a crosshatch pattern. Then, gently push the skin from underneath to invert it, making the cubes pop out. You can then easily slice the cubes off the skin with a knife. Add the diced mango to the bowl with the jicama.
3. Prepare the Vegetables and Herbs: Thinly slice the red bell pepper and the red onion. For a milder onion flavor, you can place the sliced red onion in a small bowl of ice water for about 10 minutes, then drain thoroughly before adding to the slaw. Finely mince your jalapeño(s)—remember to remove the seeds and white ribs for less heat. Coarsely chop the fresh cilantro. Add the bell pepper, red onion, jalapeño, and cilantro to the large bowl with the jicama and mango.

Part 2: Making the Dressing and Assembling the Slaw

1. Create the Dressing: In a separate small bowl or a liquid measuring cup, combine the wet ingredients and seasonings for the dressing. Add the fresh lime juice, olive oil, and honey or agave nectar. Whisk them together until the honey/agave is dissolved and the oil is emulsified into the lime juice.
2. Season the Dressing: Add the ground cumin, a generous pinch of salt (about 1/2 teaspoon to start), and a few grinds of black pepper to the dressing. Whisk again until everything is thoroughly combined. Give it a quick taste—this is your chance to adjust. Does it need more salt? A little more sweetness? A bit more of a kick?
3. Combine and Toss: Pour the prepared dressing over the jicama, mango, and vegetable mixture in the large bowl. Using a pair of large spoons or tongs, gently toss everything together until every piece is evenly coated with the zesty dressing. Be gentle so as not to mash the soft mango cubes.
4. Chill and Serve: For the best possible flavor, cover the bowl and let the slaw chill in the refrigerator for at least 30 minutes before serving. This crucial step allows the flavors to meld and marinate together, creating a much more cohesive and delicious final product. Give it one final gentle toss before serving to redistribute the dressing.