Jicama Slaw

Jicama coleslaw recipe

Jicama slaw is made with the slightly sweet crunchy root vegetable best known in the cuisines of the Southwestern U.S. Combined with red and white cabbage, it’s a lovely addition to everyday meals as well as fall and winter holiday meals. If your local stores don’t carry it, ask them to do so! If you can’t find it, substitute crisp white turnip. Photos by Hannah Kaminsky.

Jicama Coleslaw
Recipe type: Slaw-style salad
Cuisine: Healthy
Prep time: 
Total time: 
Serves: 6 to 8
Jicama is a slightly sweet crunchy root vegetable and adds a great flavor to autumn coleslaws. It's a lovely addition to the vegan Thanksgiving table.
  • 3 cups red cabbage, thinly shredded
  • 3 cups white cabbage, thinly shredded
  • 1 cup peeled, thinly shredded jicama
  • 2 scallions, sliced
  • ¼ cup chopped fresh parsley or cilantro
  • ½ cup vegan mayonnaise
  • 2 teaspoons prepared mustard
  • 1 tablespoon agave nectar or maple syrup
  • Juice of ½ orange
  • Juice of ½ lime
  • Salt and freshly ground pepper to taste
  1. Combine the cabbages, jicama, scallions, and parsley in a serving bowl and toss together.
  2. Combine the dressing ingredients in a small bowl and whisk until well blended. Pour over the cabbage mixture and toss well.
  3. Cover and let stand for 30 minutes or so before serving, or refrigerate until needed.


Jicama coleslaw recipe

Jicama coleslaw

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3 comments on “Jicama Slaw

  1. Pingback: Vegetarian Thanksgiving Recipes | HealthyMamaInfo

  2. A J

    Made your jicama coleslaw as a last minute non-starchy side dish for Thanksgiving 2011. Boy and I glad I did! Everyone loved it! Many of my relatives had never heard of jicama, so this was a great way to introduce them to it. Love your recipes! Thanks so much!

  3. Nava Post author

    Thanks, AJ! I don’t see jicama often enough. It’s such a treat, I wish it were available more often. Glad you and your family enjoyed this!

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