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recipe for vegan jicama slaw salad

Jicama Slaw

Jicama Slaw is a crunchy, fresh, light, and satisfying healthy vegan salad loaded with shredded veggies and tossed in a light and tangy vinaigrette.
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 225kcal


Jicama Slaw:

  • 1 large jicama or 3 small (about 2 pounds), peeled and finely shredded
  • ½ head red cabbage finely shredded
  • 2 carrots peeled and shredded
  • 1 large red pepper stem and seeds removed, sliced thin
  • ½ white onion thinly sliced


  • ½ cup olive oil
  • ¼ cup rice vinegar
  • ¼ cup lime juice freshly squeezed
  • 2 tablespoons honey
  • ½ tsp chili powder ancho chili powder if you have it
  • ½ tsp red chile flakes
  • 1 tsp kosher salt
  • ½ tsp pepper freshly ground
  • ¼ cup finely chopped cilantro leaves


  • Place jicama slaw vegetables in a large bowl. 
    vegetables for jicama slaw recipe
  • Whisk together the dressing ingredients in a small bowl. 
  • Pour the dressing over the jicama slaw mixture and toss to coat well. Let sit at room temperature for 15 minutes before serving.


Calories: 225kcal | Carbohydrates: 24g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Sodium: 327mg | Potassium: 453mg | Fiber: 9g | Sugar: 10g | Vitamin A: 3895IU | Vitamin C: 89.5mg | Calcium: 48mg | Iron: 1.6mg