Do you buy a lot of jicama? I find we go through phases with it. It is such a perfect summer vegetable – crunchy, water-rich and very versatile. It’s also pretty inexpensive which is always a huge plus.
Last week I bought a monster-sized jicama and needed to figure out how to use it all up. It was obvious that the entire thing was not going to be consumed in stick form as a snack throughout the week, evidenced by my family telling me they were sick of munching of jicama sticks after the third day.
Spicy Glazed Salmon was on the menu and I thought a nice, cooling Jicama Slaw would be the perfect accompaniment. This took less than 15 minutes to whip up and was delicious alongside that salmon.
It would be also be wonderful with burgers, tacos or with some grilled chicken or shrimp tossed in for a complete dinner.
- Save time by buying already shredded carrots and cabbage.
- If you want this spicy, include the entire chile, ribs and seeds. For medium, remove most of the ribs and seeds, for mild, remove all of the ribs and seeds and only use 1/2 of the chile.
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Jicama Slaw (Vegan)
- 2 cups shredded jicama
- 6 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup finely chopped cilantro
- 1 small red Thai chile finely chopped
- 1/3 cup extra virgin olive oil
- 1/4 cup freshly squeezed lime juice
- 2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
Combine jicama, cabbage, carrot, cilantro and thai chile in a large mixing bowl.
In another small bowl, combine olive oil, lime juice, salt, cumin and black pepper until well mixed. Pour over vegetables and mix until well combined and evenly coated. Serve refrigerated and Enjoy!
NOTE: I like to let this sit for at least 20 to 30 minutes (in the fridge) before serving so the lime juice and salt can break down the cabbage a bit and the flavors meld together).