This Jicama Slaw is crunchy, tangy, and so easy to make! It is packed with flavor and different textures and is delicious on tacos, burritos, and in grain bowls.
Slaws are a Summer essential. They are a delicious way to add crunch and freshness to tacos and sandwiches, and are a great side dish to bring to a cookout. My Red Cabbage Slaw is already a reader favorite, and my classic Vegan Coleslaw is that perfect creamy coleslaw that pairs well with just about anything.
But I couldn't resist adding just one more slaw recipe with this Jicama Slaw. This recipe is super crunchy, flavorful, and easy to make. Jicama has a delicious, crisp texture that makes it the perfect topping for any taco, burrito bowl, and so much more. So, let's make it!
Jump to:
Why You'll Love This Recipe
- This recipe is fresh, crunchy, and so versatile!
- It is packed with flavor from red onion, chili powder, lime juice, and cilantro.
- This Jicama Slaw is completely gluten-free and vegan, so anyone can enjoy it.
- It is a great taco topping, side dish, or addition to a grain bowl.
- And most importantly, it is absolutely delicious!
Ingredients
Jicama: Jicama is a round root vegetable with thin brown skin. Look for a jicama that is firm in texture and feels heavy for its size.
Green Cabbage: Green cabbage adds a nice crunch to the slaw. You can also use pre-shredded cabbage or even coleslaw mix here if you like.
Cilantro: I love cilantro, but if you don't, you can leave it out, and the Jicama Slaw will still be delicious and flavorful.
Lime Juice: Lime juice adds tang and brightness.
Chili Powder: I like to add chili powder for a little spice in the dressing.
Special Equipment
I cut my jicama into matchsticks with a chef's knife, but that can take a while.
If you don't love chopping, I recommend using a mandolin with a julienne attachment. It will be much faster and really consistent!
How to Cut Jicama
Step 1. First, peel the jicama using a vegetable peeler.
Then, slice it in half along its equator.
Step 2. Next, cut one of the halves into thin planks.
Finally, cut the planks into matchsticks.
You can also use a mandolin to do this!
Make the Slaw
Step 1. In a large mixing bowl, combine olive oil, lime juice, agave nectar, chili powder, salt, and pepper.
Mix well to combine.
Step 2. Next, add cut jicama, shredded cabbage, grated carrot, sliced onion, and chopped cilantro into the bowl.
Then, toss the Jicama Slaw together until well combined and serve!
Recipe FAQs
Transfer the slaw to a container with an airtight lid and store in the refrigerator for up to 4 days.
Jicama is a round root vegetable with thin, brown skin that is grown in Central America. It can be eaten raw, like in this jicama slaw, roasted, or simmered in stew.
Jicama has a mild flavor with a crisp texture. To me, it is very similar to a water chestnut.
Expert Recipe Tips
This recipe is easy, but requires a lot of chopping! Remember, you can always use a mandolin with a julienne attachment for the jicama and swap the cabbage and carrot out for pre-shredded coleslaw mix.
If you are chopping the jicama using a knife, take your time. It is important to cut the jicama into small matchsticks to get the right texture for the slaw.
Looking for More Easy Recipes?
If you tried this Jicama Slaw recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Jicama Slaw
Equipment
- 1 Chefs Knife
- 1 Cutting Board
- 1 Large Bowl
- Measuring Cups and Spoons
Ingredients
- 1 Pound Jicama, peeled and sliced into matchsticks
- 2 Cups Shredded Green Cabbage
- 1 Large Carrot, peeled and grated
- ½ Medium Red Onion, thinly sliced
- ⅓ Cup Roughly Chopped Cilantro
For the Dressing
- 3 tablespoon Lime Juice
- 2 tablespoon Extra Virgin Olive Oil
- 2 teaspoon Agave Nectar
- 1 teaspoon Chili Powder
- 1 teaspoon Kosher Salt Half this amount if using table salt!
- Black Pepper to Taste
Instructions
- First, make the dressing. In the bottom of a large mixing bowl, combine lime juice, olive oil, agave nectar, chili powder, salt, and pepper. Stir to combine.3 tablespoon Lime Juice, 2 tablespoon Extra Virgin Olive Oil, 2 teaspoon Agave Nectar, 1 teaspoon Chili Powder, 1 teaspoon Kosher Salt, Black Pepper to Taste
- Then, on top of the dressing, add the chopped jicama, shredded cabbage, grated carrot, sliced onion, and chopped cilantro. Toss well to combine and serve.1 Pound Jicama, peeled and sliced into matchsticks, 2 Cups Shredded Green Cabbage, 1 Large Carrot, peeled and grated, ½ Medium Red Onion, thinly sliced, ⅓ Cup Roughly Chopped Cilantro
Comments
No Comments