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!
Course Side Dish
Keyword Jicama Slaw
Prep Time 20minutes
Rest Time 15minutes
1large jicamapeeled and finely shredded
½Napa cabbagefinely shredded
½teaspoon chili powder
½teaspoonred 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.