Jicama Slaw is a light, crunchy, and refreshing side dish that’s perfect for summer cookouts or as a vibrant accompaniment to tacos, grilled meats, or sandwiches. Jicama, often referred to as a Mexican turnip, has a mild, slightly sweet flavor and a crisp texture that pairs beautifully with fresh vegetables like carrots, red cabbage, and bell peppers. Tossed in a tangy lime dressing with a hint of cilantro, this slaw is not only delicious but also packed with nutrients. It’s a fantastic way to add some healthy crunch to your meal while offering a refreshing alternative to traditional coleslaw.
Jicama Slaw Recipe
Ingredients:
- 1 medium jicama, peeled and julienned
- 1 large carrot, peeled and julienned
- 1 cup red cabbage, thinly sliced
- 1 red bell pepper, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons olive oil
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Instructions:
- Prepare the vegetables: Peel and julienne the jicama and carrot, then thinly slice the red cabbage and julienne the red bell pepper. Combine all the vegetables in a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the lime juice, olive oil, honey, cumin, salt, and pepper until well combined.
- Toss the slaw: Pour the dressing over the vegetable mixture and toss everything together until evenly coated. Taste and adjust the seasoning with more salt, pepper, or lime juice as needed.
- Chill and serve: Let the jicama slaw sit in the refrigerator for at least 15-20 minutes before serving to allow the flavors to meld. Garnish with fresh cilantro before serving.
This Jicama Slaw is a wonderfully crisp and zesty side dish that adds a burst of freshness to any meal. Its vibrant colors and flavors make it a perfect addition to your next cookout or taco night!
