Bright, cool, and refreshing Jicama Slaw is made from jicama, cabbage, carrots, and cilantro with a tangy, sweet-and-spicy dressing. It makes a perfect topping for fish tacos or healthy side dish to any meal!
This Jicama Slaw is bright and fresh with fresh jicama, cabbage, carrots, and cilantro. It’s tangy with just a hint of spicy and sweet that will keep you coming back for more.
It is ridiculously easy to make in just 20 minutes, including vegetable chopping time, which makes it an ideal side dish for busy nights. We love it particularly in summer because it’s quick, cool, and refreshing, plus it goes great with grilled favorites like sausage, burgers, and chicken.
What is Jicama?
Jicama is a root vegetable that is sometimes referred to as a Mexican turnip or Mexican potato. It can be served raw, like in this slaw, or cooked such as grilling or roasting.
What Does Jicama Taste Like?
Jicama is crisp and has a mild, slightly sweet taste like an apple, but not quite as sweet. I always describe to my kids as “if an apple and a potato had a baby, it would be a jicama.”
How to Peel Jicama
First wash and scrub your jicama to get rid of any loose dirt. Cut both ends off the jicama. Then peel the rest of the skin off by tearing downward from one cut off end to the other repeatedly until it’s all off. Remove remaining skin with a paring knife if necessary.
Alternately, you can just remove the skin with the paring knife instead of peeling, again, using the end-to-end direction. (I use this method in the video).
Jicama doesn’t oxidize, turn mushy or brown, like apples and potatoes, so feel free to prep these whenever you want or need. You don’t have to wait for the last second like you would for apples or potatoes.
What to Serve with Jicama Slaw
Jicama slaw is fresh and just a little sweet, so it works great as a palate cleanser on super savory dishes, such smoked sausage.
It also makes a great topping for fish or fish tacos. I also recently saw someone top a burger with it, which I never thought of, but seems like a delicious idea!)
Since it has cilantro and lime, it also goes well with Mexican and Tex-Mex dishes. We love it with this Grilled Cilantro Lime Chicken. Don’t be afraid to pair it with other chicken, beef, or pork dishes. Its freshness makes it an excellent side salad to any meal!
More Simple Fresh Side Dish Recipes You’ll Love
- Creamy Southern Coleslaw – a traditional cabbage and carrot coleslaw with a creamy, sweet and tangy dressing.
- Grilled Brussels Sprouts – simple veggie that you can cook up using the grill in no time at all!
- Jicama Fries – brightly seasoned jicama roasted in the oven to perfection.
- Cilantro Lime Rice – rice with a bright and zesty twist that pairs well with all of your favorite chicken, pork, beef, and even seafood dishes.
- Authentic Guacamole – creamy guacamole loaded with tomatoes, onion, jalapeno, and cilantro.
- 1 large jicama peeled and finely shredded
- ½ Napa cabbage finely shredded
- 2 carrots shredded
- 2 tablespoons chopped cilantro
- ½ cup lime juice
- ½ cup olive oil
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- ½ teaspoon chili powder
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- In a large bowl, add jicama, cabbage, carrots, and cilantro. Toss to combine. Set aside.
- In a separate medium mixing bowl, add remaining ingredients. Whisk to combine.
- Pour dressing mixture over jicama mixture. Toss to coat.
- Allow to rest at room temperature for 15 minutes before serving.
- Use a cheese grater to shred veggies quickly.
- To make it a little sweeter, you can add a shredded green apple.
- Cucumber and bell pepper make great additions to change up the flavor a bit.
- Make Ahead: Make up to 1 day ahead for maximum freshness. Just prepare, cover, and refrigerate until ready to serve.
- Storage: Store covered in the refrigerator for up to 5 days. Stir each time before serving. The vegetables will water more the longer they’re store.
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