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.
NOTES:
- 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
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Combine jicama, cabbage, carrot, cilantro and thai chile in a large mixing bowl.
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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).
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Cheri says
September 14, 2017 at 4:45 pmMy husband doesn’t care for crunchy raw veggies, , do you think I could stir fry or bake in a foil packet on the grill?
EverydayMaven says
September 14, 2017 at 9:35 pmYou could stir fry it! Cooked jicama has a bit of a potato texture
Cheri says
September 15, 2017 at 7:14 amGreat! camping this weekend, always looking for a potato substitute. Thanks
EverydayMaven says
September 16, 2017 at 8:13 amHave fun – hope it works out!
Siara says
October 13, 2015 at 9:20 amI added some avacado to this tasty recipe – it was delicious! Thanks for sharing your recipe!
EverydayMaven says
October 13, 2015 at 11:20 amGreat idea Siara! So glad you liked it! 🙂
Claudia says
August 13, 2014 at 5:41 pmConsequently delectable! That looks impressive!
EverydayMaven says
August 19, 2014 at 12:14 pmIt is so refreshing Claudia!
Norma Chang says
August 11, 2014 at 4:09 amYou come up with the most clever ideas. I use jicama raw and in cooking but never thought of making slaw, must give this a try. Thanks for sharing.
EverydayMaven says
August 11, 2014 at 4:39 pmThanks so much Norma!
Joanne says
August 10, 2014 at 5:05 amI definitely wouldn’t say we eat a lot of jicama…it’s maybe a once or twice a year thing around here even though I really enjoy it when we do have it! Time to buy some and slaw it up!
EverydayMaven says
August 11, 2014 at 4:38 pmI started getting really into buying it when my son was a toddler b/c it’s crunchy and easy to eat with little fingers!
Laura | Baking Outside the Box says
August 8, 2014 at 11:15 amI absolutely love jicama, but have never tried it in a salad. This recipe looks delish. (I the lime in the dressing too.) Thanks for sharing.
EverydayMaven says
August 8, 2014 at 2:15 pmThen you will love this Laura! Jicama is wonderful in salad – especially when it’s hot out. Have a great weekend 🙂