Let’s be honest—sometimes coleslaw can feel a little… predictable. Enter jicama slaw, the underdog of the salad world that’s about to become your new obsession. Picture this: crisp, juicy jicama (think of it as nature’s water chestnut with a sweet streak) tangled up with vibrant carrots, snappy bell peppers, and just enough jalapeño to keep things interesting. Tossed in a lime-kissed dressing with a whisper of honey and cumin, this isn’t just a side dish—it’s a textural masterpiece that holds its crunch like a champ.
I first fell for jicama slaw at a beachside taco stand in Baja, where it was piled high on grilled fish tacos. The way the cool, crunchy slaw played off the smoky char of the fish? Magic. Since then, it’s been my go-to for everything from BBQ spreads to “I need something bright and healthy ASAP” moments. And here’s the kicker: it’s embarrassingly easy to make. No cooking, no fuss—just chop, whisk, and toss.
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Why This Recipe Works
- The Crunch Factor: Jicama doesn’t wilt into sad, soggy oblivion like cabbage. It stays audibly crisp for days.
- Flavor Ballet: Sweet jicama, tangy lime, earthy cumin, and a jalapeño cameo—it’s a harmony, not a solo act.
- Kitchen Chameleon: Tacos? Check. Salad bowl base? Check. Fork-straight-from-the-fridge snack? Double check.
- Nutritional Bragging Rights: Fiber-packed, vitamin C-loaded, and hydrating enough to feel like a spa day in a bowl.
Essential Ingredients & Tools
Ingredients
- 1 medium jicama (peeled and julienned): The star. Its crispness is legendary—like an apple and a cucumber had a crunchy lovechild.
- 1 large carrot (julienned): For color and that earthy sweetness. Pro tip: cut on a diagonal for max surface area to soak up dressing.
- ½ red bell pepper (thin ribbons): Adds a pop of color and juicy crunch.
- ¼ cup red onion (thinly sliced): Soak in ice water for 5 minutes if you want to tame its bite.
- 1 jalapeño (seeded, minced): Just enough heat to flirt with your taste buds. Skip it if you’re spice-shy.
- ¼ cup cilantro (chopped): The herbal high note. Haters can sub parsley or mint.
Ingredients for the Dressing
- 3 tbsp fresh lime juice: Bottled stuff won’t cut it—we need that zing.
- 1 tbsp honey or agave: A touch of sweetness to round things out.
- 1 tbsp olive oil: The glue that brings it all together.
- ½ tsp cumin: Toasted if you’re feeling fancy (more on that later).
- ½ tsp salt: The unsung hero of flavor.
- ¼ tsp black pepper: The unsung hero of flavor.
Tools
- A sharp knife: Jicama’s thick skin demands respect.
- Mandoline (optional): For those who crave uniform perfection (or just want to save time).
- Big mixing bowl: Because tossing is half the fun.
Serves 4 | Ready in 30 minutes (most of which is chopping therapy)
How to Make Jicama Slaw
Step 1: Veggie Prep
Peel that jicama like you’re revealing buried treasure—its skin is tough and inedible. Slice it into matchsticks (julienne, if we’re being fancy). Chill it for 30 minutes beforehand if you want extra crispness. Pro move: stack your bell pepper slices and julienne them too for pretty, even strips.
Step 2: Dressing Whisk-Up
In a bowl, whisk 3 tbsp lime juice, 1 tbsp honey, 1 tbsp olive oil, ½ tsp cumin, ½ tsp salt, and ¼ tsp black pepper until it’s smooth and slightly glossy. Taste it. Needs more zip? Add lime. Too sharp? A drizzle more honey. Want it creamy? Stir in a spoonful of Greek yogurt.
Step 3: The Grand Toss
Combine all your veggies (1 medium jicama, 1 large carrot, ½ red bell pepper, ¼ cup red onion, 1 jalapeño, and ¼ cup cilantro) in a big bowl. Drizzle the dressing over and toss gently—like you’re folding delicate clouds, not kneading dough. Let it sit for 10 minutes if you can resist; the flavors mingle and deepen.
Step 4: Serve with Flair
Pile it on tacos, beside grilled chicken, or straight into your mouth. If prepping ahead, keep the dressing separate until the last minute to avoid sogginess.
Pro Technique
Knife Skills Matter
For picture-perfect julienne: slice jicama into thin planks, stack them, then cut into matchsticks. Keep your fingers tucked—safety first. A mandoline speeds things up, but a sharp knife works just fine.
Dressing Alchemy
The dressing should cling lightly, not drown the veggies. Too much? Add more jicama. Not enough tang? A pinch of lime zest amps it up.
Texture Preservation
Salt draws out moisture, so season just before serving. Storing leftovers? Layer a paper towel in the container to soak up excess liquid.
Flavor Boosts
Toast cumin in a dry pan for 30 seconds to wake up its earthy aroma. Or swap half for smoked paprika for a smoky twist.
Storage & Freshness Guide
Storage Smarts
Dressed slaw lasts 2 days max in the fridge. Undressed veggies? Up to 3 days. Revive leftovers with a squeeze of fresh lime.
Meal Prep Hack
Prep veggies and dressing separately. Combine when ready to eat for crunch that’ll impress.
No Freezing
Jicama turns to mush when frozen. Pickle it in vinegar brine for longer storage if needed.
Nutrition Profile
Per serving: 90 kcal, 3.5g fat, 5g fiber. It’s basically a hydration boost with benefits.
Ingredient Variations and Their Impact
Tropical Vibes
Add diced mango or pineapple. Just know it’ll get juicier faster.
Creamy Dreamy
Mash avocado into the dressing for richness. Eat it quick—avocado waits for no one.
Smoky Heat
Swap jalapeño for chipotle in adobo. Pair with grilled meats for a knockout combo.
Herb Swap
Try mint or basil instead of cilantro. Feels fancy, tastes incredible.
Crunchy Add-Ins
Toasted pepitas or peanuts add protein and a nutty crunch.
Perfect Pairings
Complementary Dishes
- Grilled Fish Tacos: The slaw’s crunch contrasts tender fish, while lime ties the flavors together.
- Pulled Pork Sandwiches: Its brightness cuts through rich, smoky meat.
Drinks
- Sauvignon Blanc: The wine’s citrus notes mirror the slaw’s acidity.
- Mexican Lager: Crisp beer cleanses the palate between spicy bites.
Something Sweet
- Mango Sorbet: A cool, fruity dessert that echoes the slaw’s tropical hints.
- Lime Shortbread Cookies: Buttery texture balances the slaw’s zestiness.
Jicama Slaw: The Crispy, Zesty Game-Changer Your Summer Spread Needs
Make the ultimate Jicama Slaw with crisp veggies and a zesty lime dressing. Perfect for tacos, BBQs, or a healthy snack. Get the easy recipe now!
Ingredients
For the Slaw
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1 medium jicama (peeled and julienned)
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1 large carrot (julienned)
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½ red bell pepper (thinly sliced)
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¼ cup red onion (thinly sliced)
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1 jalapeño (seeded and minced)
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¼ cup cilantro (chopped)
For the Dressing
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3 tbsp fresh lime juice
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1 tbsp honey or agave
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1 tbsp olive oil
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½ tsp cumin
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½ tsp salt
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¼ tsp black pepper
Instructions
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Peel and julienne the jicama, carrot, and bell pepper.01
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Thinly slice the red onion and mince the jalapeño.02
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In a small bowl, whisk together lime juice, honey, olive oil, cumin, salt, and pepper.03
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In a large bowl, combine all vegetables and cilantro.04
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Drizzle with dressing and toss gently.05
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Let sit for 10 minutes before serving.06
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