This easy jicama slaw recipe is classic coleslaw meets refreshing, crunchy jicama with a splash of lime. If you're looking for a no-mayo version, you'll find that variation here too. This easy small batch side dish makes 3-4 servings and takes just 15 minutes to pull together on a busy evening.
I'm always dreaming about 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 classic coleslaw but I wanted to make this version just a tiny bit more interesting. And even more refreshing.
Enter jicama. 🙂 Also known as a Mexican turnip, this root vegetable is crispy, crunchy and so hydrating. It's great to eat raw or cooked, and works so well in salads and sides.
Jicama coleslaw is also 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 or double the recipe for a gathering. 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.
🌿 Ingredients
If you can't find jicama in your usual grocery store, you can also check a local Mexican grocery store. Or, use a small apple as a jicama substitute; it has a very similar texture and taste.
See recipe card below for exact quantities.
🥧 Serving suggestions
This jicama coleslaw recipe pairs well with burgers, hot dogs, fried fish or tacos. Two of my favorite pairings are with this delicious turkey burger and these easy single-serve shrimp tacos.
Leftover tip: If you have extra jicama on hand, you also have to try these irresistible jicama fries or this refreshing jicama salad. They're both delicious!
🍳 Recipe
Ingredients
Method
- Slice ¼ small head green cabbage into thin strips and place in a large mixing bowl. Peel and thinly slice 1 large carrot and ½ medium jicama and add to the cabbage, mixing all vegetables to combine.
- Combine ¼ cup mayonnaise, 1 tablespoon apple cider vinegar and 1 teaspoon Dijon mustard in a separate bowl and whisk to combine. Add sea salt and freshly ground black pepper to taste, and mix again.
- Slowly pour all of the dressing over the vegetables and mix to incorporate.
- Squeeze 1 wedge lime over the salad along with a little more salt to taste.
- Serve immediately or chill in the fridge first if desired. Enjoy!
Ysabel Hudson
Delish!
Allison Campbell
Thanks, Ysabel! 🙂