Jicama Slaw
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.
Servings: 6 Cups
Calories: 98kcal
Cost: $7
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
Notes
Choose a jicama that is firm and feels heavy for its size.
Instead of chopping the jicama into matchsticks with a knife, you can use a mandolin with a julienne attachment.
Instead of slicing the cabbage and grating the carrot, you can always use 3 cups of coleslaw mix!
Nutrition
Serving: 1Cup | Calories: 98kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 410mg | Potassium: 225mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2206IU | Vitamin C: 28mg | Calcium: 28mg | Iron: 1mg