This easy jicama slaw recipe is classic coleslaw meets refreshing, crunchy jicama with a splash of lime. So good. (Bonus: it only takes 20 minutes to make!)
I'm always dreaming picnics and cookouts, no matter the time of year. And sometimes, you just need a good coleslaw to go with some fried fish or burgers. I love coleslaw and all of its crunchy vegetables but I wanted to make it just a tiny bit more interesting. And even more refreshing.
Enter jicama. 🙂 Also known as a Mexican turnip in English, this root vegetable is crispy, crunchy and so hydrating. It's great to eat raw or cooked, and works so well in salads. This jicama coleslaw recipe is also great in tacos!
Tip: If you have an extra jicama or two on hand, you also have to try these irresistible jicama fries or this refreshing jicama salad. They're both delicious! Or for another delicious alternative to traditional coleslaw, you can try this classic sauerkraut salad.
Jump to:
❤️ Why you'll love this recipe
- Takes only 20 minutes to make
- Delicious & refreshing variation on traditional coleslaw
- Great way to eat more prebiotic fiber (from the jicama)
- Pairs perfectly with burgers, tacos and more
- Kid tested and approved
🌿 Ingredients
The ingredients for this recipe should be available at any large grocery store. If you can't find jicama, you can also check a local Mexican grocery store. Or, use a large apple as a jicama substitute; it has a very similar texture and taste.
See recipe card below for exact quantities.
📝 Instructions
The first step is to get everything washed and prepped. Slice the cabbage into thin strips and place it into a large bowl, and then peel and thinly slice the carrots and jicama. Add those to the cabbage and mix well to combine them all.
Then, combine all of the dressing ingredients in a separate bowl and whisk to incorporate everything. Add salt and pepper to the dressing to taste, and mix again.
Slowly pour all of the dressing over the vegetables and mix to incorporate once more, and squeeze a little lime juice over the salad along with a little more sea salt to taste.
📋 Substitutions
As written, this recipe is vegetarian and gluten free. Feel free to make any of the following substitutions:
- Jicama - substitute apple, pear or simply use extra cabbage and carrots and leave out the jicama for a more traditional coleslaw (or feel free to add a little red cabbage as a substitute for jicama)
- Green cabbage - substitute red cabbage, Napa cabbage or shaved Brussels sprouts
- Carrots - substitute apples, mango, red bell pepper or red cabbage
- Lime - use lemon instead, or just leave out
- Mayonnaise - use olive oil or plant-based mayo to make vegan, or Greek yogurt for a lighter but still creamy dressing
- Apple cider vinegar - use white wine vinegar, rice vinegar or white vinegar instead
- Dijon mustard - substitute stone-ground or yellow mustard
📖 Variations
Here are a couple great variations on this jicama slaw recipe:
- Mango jicama slaw - use fresh, ripe mango instead of carrots
- Apple jicama slaw - use apples instead of carrots
🔪 Equipment
I used the following equipment to make this recipe:
- cutting board
- chef's knife
- vegetable peeler
- mixing bowls
- whisk
🍱 Storage
Jicama slaw saves well in the fridge for up to four days in an airtight container in the fridge. It does not stand up well to freezing.
🎉 Top tip
This easy side dish is great for make ahead meal prep! It'll stay fresh in the fridge for up to a four days, so feel free to prepare in advance. You can save the twist of lime and some sea extra salt to top things off just before you eat, and it'll pop with flavor like it was just made.
💭 FAQ
Jicama is a root vegetable native to Mexico but available in most large grocery stores. It resembles a beet shape-wise, but it's light in color, almost white with light brown, fibrous skin.
Jicama slaw is a crunchy, zesty side dish salad that can be similar to traditional coleslaw or lightened up with olive oil instead of mayonnaise. It typically has fresh cabbage, carrots or red bell pepper in addition to the sliced jicama.
Yes; you can substitute Greek yogurt for mayonnaise for a slightly lighter dressing, or use olive oil to make the dressing vegan.
Jicama slaw pairs well with burgers, hot dogs, fried fish or tacos. It can also be a refreshing and tasty appetizer before a larger meal.
🍳 Recipe
Jicama Slaw
Ingredients
Equipment
Method
- Prep: Slice the cabbage into thin strips and place in a large mixing bowl. Peel and thinly slice the carrots and jicama and add to the cabbage, mixing all vegetables to combine.
- Make the dressing: Combine the mayonnaise, vinegar and mustard in a separate bowl and whisk to combine. Add salt and pepper to the dressing to taste, and mix again.
- Combine: Slowly pour all of the dressing over the vegetables and mix to incorporate.
- Season: Squeeze some lime juice over the salad along with a little more sea salt to taste.
- Enjoy: Serve immediately or chill in the fridge first if desired. Enjoy!
Leave a Reply