Jicama Coleslaw

Jicama slaw

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! Ask for it at well stocked supermarkets and produce stands. If you can’t find it, substitute crisp white turnip.

Serves: 6 or more

  • 3 cups red cabbage, thinly shredded
  • 3 cups white cabbage, thinly shredded
  • 1 cup peeled, thinly shredded jicama
  • 2 scallions, sliced
  • 1/4 cup chopped fresh parsley or cilantro


  • 1/2 cup vegan mayonnaise
  • 2 teaspoons prepared mustard
  • 1 tablespoon agave nectar or maple syrup
  • Juice of 1/2 orange
  • Juice of 1/2 lime
  • Salt and freshly ground pepper to taste

Combine the cabbages, jicama, scallions, and parsley in a serving bowl and toss together.

Combine the dressing ingredients in a small bowl and whisk until well blended. Pour over the cabbage mixture and toss well. Cover and refrigerate until needed.

Jicama slaw recipe





3 comments on “Jicama Coleslaw

  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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