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 jicama, ask them to — and if you still can't find it, substitute crisp white turnip; either way, the goal is that same watery, refreshing crunch.
Photos by Hannah Kaminsky.
Key Ingredients & Substitutions
- Jicama. Adds a sweet, crisp crunch somewhere between an apple and a water chestnut — if you can't find it, substitute crisp white turnip or daikon radish, both of which have a similar watery bite.
- Red and white cabbage. The combination adds nice color contrast to the slaw; using only one color works fine too if that's what's available.
- Orange and lime juice. Bring bright citrus flavor that balances the mayonnaise-based dressing and keeps the slaw from feeling heavy.
- Vegan mayonnaise. Forms the creamy base of the dressing — any neutral-flavored brand works well here, since the citrus does most of the flavor work.
- Cilantro. Adds a distinctly Southwestern flavor that pairs naturally with the jicama and citrus — use parsley if you're in the cilantro-tastes-like-soap camp.
Variations
- Add crunch. A handful of toasted pepitas or sunflower seeds adds texture on top of the already-crunchy jicama.
- Add heat. A pinch of cayenne or a finely diced jalapeño gives the slaw a kick that plays well against the sweet citrus.
- Swap the herbs. Cilantro adds a Southwestern flair; parsley keeps it milder for those who find cilantro too assertive.
- Add fruit. A handful of diced mango or orange segments leans into the slaw's sweeter side.
- Make it a taco topping. This slaw is excellent piled onto tacos or alongside grilled tofu for a full Southwestern-style meal.
Tips for the Best Jicama Coleslaw
- Shred everything thinly. This helps the slaw absorb the dressing evenly and makes each bite easier to eat.
- Balance the citrus. Add the orange and lime juice gradually and taste as you go, since jicama's sweetness varies from one root to the next.
- Let it chill. An hour in the refrigerator lets the flavors meld together before serving.
- Stir before serving. The slaw can release liquid as it sits, so give it a good stir and drain off any excess if needed.
- Cut the jicama into matchsticks, not shreds, if you want more crunch. A julienne gives a sturdier bite than a fine shred and holds up better against the dressing.
Make Ahead & Storage
This slaw keeps well in the refrigerator for up to 3 days, and the flavor deepens as it sits, though the cabbage will soften somewhat over time. Give it a good stir before serving leftovers, since the dressing tends to settle at the bottom of the container.
How to Serve
Serve chilled as a bright, crunchy side for everyday meals, or bring it to the table for Thanksgiving and other fall or winter holiday meals.
Recipe
Jicama Coleslaw
Ingredients
- 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
Dressing[/i]
- 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
Instructions
- 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 let stand for 30 minutes or so before serving, or refrigerate until needed.
Nutrition (Estimate per Serving)
Here are lots more creative and colorful slaw-style salads. Find more ways to make Special Occasions and Entertaining easier and healthier.
A J says
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!
Nava says
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!