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You are here: Home / Course / Sides / Jicama Slaw (Vegan)

Published August 8, 2014. By Alyssa Brantley 16 Comments

Jicama Slaw (Vegan)

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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.

Jicama Slaw (Vegan) from www.EverydayMaven.com

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.

Did you make this recipe? Please give it a star rating below!

Jicama Slaw (Vegan)
Prep Time: 15 mins
Total Time: 15 mins
 

Jicama Slaw (Vegan)

Course: Salads, Sides
Cuisine: Mexican
Keyword: Jicama Slaw (Vegan)
Servings: 8 servings
Calories: 114 kcal
Author: Alyssa Brantley
5 from 2 votes
Print
Ingredients
  • 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
Instructions
  1. Combine jicama, cabbage, carrot, cilantro and thai chile in a large mixing bowl.

  2. 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!

NOTES:

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).

Nutrition Facts
Jicama Slaw (Vegan)
Amount Per Serving
Calories 114 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 604mg26%
Potassium 203mg6%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 3g3%
Protein 1g2%
Vitamin A 2800IU56%
Vitamin C 30.2mg37%
Calcium 30mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Jicama Slaw (Vegan) from www.EverydayMaven.com

Filed Under: Dairy Free, Gluten Free, Grain Free, Kid Friendly, Salads, Sides, Vegan, Vegetarian, Whole30

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Reader Interactions

Comments

  1. Jana says

    August 8, 2019 at 3:13 am

    caThis is a simple and flavor filled slaw. Substituted a jalapeño pepper. Made Ina Garten’s Mac & Cheese for the main dish, the slaw was a perfect accompaniment. Will make this again.

    Thanks for the great recipes.

    Jana

    Reply
    • Alyssa Brantley says

      August 10, 2019 at 9:58 am

      Perfect Jana – so happy to hear it!

      Reply
  2. Cheri says

    September 14, 2017 at 4:45 pm

    My husband doesn’t care for crunchy raw veggies, , do you think I could stir fry or bake in a foil packet on the grill?

    Reply
    • EverydayMaven says

      September 14, 2017 at 9:35 pm

      You could stir fry it! Cooked jicama has a bit of a potato texture

      Reply
      • Cheri says

        September 15, 2017 at 7:14 am

        Great! camping this weekend, always looking for a potato substitute. Thanks

        Reply
        • EverydayMaven says

          September 16, 2017 at 8:13 am

          Have fun – hope it works out!

          Reply
  3. Siara says

    October 13, 2015 at 9:20 am

    I added some avacado to this tasty recipe – it was delicious! Thanks for sharing your recipe!

    Reply
    • EverydayMaven says

      October 13, 2015 at 11:20 am

      Great idea Siara! So glad you liked it! 🙂

      Reply
  4. Claudia says

    August 13, 2014 at 5:41 pm

    Consequently delectable! That looks impressive!

    Reply
    • EverydayMaven says

      August 19, 2014 at 12:14 pm

      It is so refreshing Claudia!

      Reply
  5. Norma Chang says

    August 11, 2014 at 4:09 am

    You 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.

    Reply
    • EverydayMaven says

      August 11, 2014 at 4:39 pm

      Thanks so much Norma!

      Reply
  6. Joanne says

    August 10, 2014 at 5:05 am

    I 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!

    Reply
    • EverydayMaven says

      August 11, 2014 at 4:38 pm

      I started getting really into buying it when my son was a toddler b/c it’s crunchy and easy to eat with little fingers!

      Reply
  7. Laura | Baking Outside the Box says

    August 8, 2014 at 11:15 am

    I 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.

    Reply
    • EverydayMaven says

      August 8, 2014 at 2:15 pm

      Then you will love this Laura! Jicama is wonderful in salad – especially when it’s hot out. Have a great weekend 🙂

      Reply

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