Jicama Slaw

4.98 from 36 votes

Jicama Slaw is a crunchy, fresh, light, and satisfying salad loaded with shredded veggies and tossed in a light and tangy vinaigrette.

Prep Time15

Rest15

Total Time30

Course: Salad

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Mixing Bowls

Ingredients

Jicama Slaw:

2 pounds jicama peeled and finely shredded (1 large or 3 small jicama usually weigh about 2 pounds)
1/2 head red cabbage finely shredded
2 carrots peeled and shredded
1 large red bell pepper stem and seeds removed, sliced thin
1/2 white onion thinly sliced

Dressing:

1/2 cup olive oil
1/4 cup rice vinegar
1/4 cup lime juice freshly squeezed (1 lime usually gives about 2 tablespoons juice)
2 tablespoons honey or maple syrup or agave nectar for a vegan slaw
1/2 teaspoon chili powder ancho chili powder if you have it
1/2 teaspoon red chile flakes
1 teaspoon kosher salt
1/2 teaspoon pepper freshly ground
1/4 cup finely chopped cilantro leaves

US Customary - Metric

Instructions

Place jicama slaw vegetables in a large bowl.
2 pounds jicama, 1/2 head red cabbage, 2 carrots, 1 large red bell pepper, 1/2 white onion
Whisk together the dressing ingredients in a small bowl.
1/2 cup olive oil, 1/4 cup rice vinegar, 1/4 cup lime juice, 2 tablespoons honey, 1/2 teaspoon chili powder, 1/2 teaspoon red chile flakes, 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1/4 cup finely chopped cilantro leaves
Pour the dressing over the jicama slaw mixture and toss to coat well. Let sit at room temperature for 15 minutes before serving.

Notes

Serving size: about 1 1/2 cups. The recipe makes about 12 cups once it is tossed. Nutrition is for 1 of 8 servings.

Make ahead: keep the sliced vegetables and the dressing in separate covered containers in the fridge, and toss them together about 15 minutes before serving.

Leftovers: refrigerate within 2 hours and eat within 3 to 4 days. The slaw softens and releases liquid as it sits, so stir it and drain off any extra liquid before serving.

Nutrition