Experience the delightful crunch of this simple Jicama Slaw recipe! Perfect as a vibrant side dish, or as an exciting topping for tacos and pulled pork sliders. This recipe is completely vegan, gluten-free, and can be whipped up in just 15 minutes. Made with a light, zesty vinegar dressing, it’s an incredibly healthy, refreshing, and ideal choice for any summer gathering.
There’s nothing quite like a fresh, crisp salad to brighten up a meal, especially when the weather calls for something light and invigorating. Traditional coleslaw often relies on a creamy, mayo-based dressing, which, while delicious, can sometimes feel a bit heavy. What if there was a way to achieve that satisfying crunch and vibrant flavor, but with an unexpected twist that keeps things light, healthy, and utterly refreshing? Enter Jicama Slaw – a truly game-changing side dish that will revolutionize your summer cooking.
My journey to this extraordinary slaw began back in the summer of 2012. I was looking for an innovative take on coleslaw for a family barbecue, something that would stand out and offer a different texture. Around that time, I had discovered jicama “chips” as a fantastic vehicle for dipping guacamole and hummus. The incredible crispness and subtle sweetness of jicama immediately captured my attention. I quickly realized this versatile root vegetable was precisely what I needed to elevate my go-to slaw recipe, transforming it into something truly special.
The key to this slaw’s irresistible charm is its bright and flavorful vinegar-based dressing. Unlike its creamy counterparts, this vinaigrette dressing contains no mayo or dairy, making it a lighter, healthier, and vegan-friendly option. It’s packed with fresh vegetables and aromatic spices that create a symphony of flavors without weighing you down. This Jicama Slaw is not just a side; it’s a celebration of fresh ingredients, perfect for any occasion, from casual weeknight dinners to festive outdoor gatherings.
What Exactly is Jicama, and Why is it Perfect for Slaw?
If you’re new to the world of jicama, you might be wondering about this intriguing ingredient. Jicama (pronounced HICK-uh-mah) is a fascinating root vegetable native to Mexico, known for its unique culinary properties. It boasts a slightly sweet and starchy flavor profile, often compared to a cross between an apple and a water chestnut, but with a much milder taste. Its most defining characteristic, however, is its incredible crispness – a quality that makes it an unparalleled addition to salads and slaws.
Beyond its delightful taste and texture, jicama is also a nutritional powerhouse. It’s an excellent source of dietary fiber, which aids in digestion and helps maintain gut health. It’s also rich in Vitamin C, an essential antioxidant that supports the immune system. With its low calorie count and high water content, jicama is a fantastic choice for those seeking healthy, hydrating foods. When selecting jicama, look for firm, unblemished roots that feel heavy for their size. Store unpeeled jicama in a cool, dark pantry for several weeks. Once peeled and sliced, it retains its crispness remarkably well and, unlike many other fruits and vegetables, does not brown easily, making it perfect for advance prep.
Preparing jicama is straightforward. Simply peel off its tough, fibrous outer skin using a vegetable peeler or a sharp knife. Then, you can slice it into “chips” for dipping, cube it for salads, or, as in this recipe, julienne it into thin strips for a perfectly crunchy slaw. Its versatility extends beyond slaw; try tossing it with a sprinkle of chili-lime seasoning for a simple snack, or add it to stir-fries for an unexpected textural element. If this is your first time cooking with jicama, don’t worry – it’s incredibly easy to work with and utterly delicious!
Table of Contents
- How to Make Jicama Slaw: Step-by-Step Guide
- Creative Variations to Elevate Your Slaw
- Expert Tips for the Perfect Jicama Slaw
- What to Serve With Jicama Slaw
- More Delicious Side Dishes to Try
How to Make Jicama Slaw: Step-by-Step Guide
Creating this flavorful and crunchy Jicama Slaw is incredibly simple and takes only about 15 minutes of active preparation time. Follow these easy steps to bring this vibrant side dish to your table:
- Prepare the Zesty Vinegar Slaw Dressing:
- In a small mixing bowl or a jar with a tight-fitting lid, combine the fresh lime juice, white vinegar, high-quality olive oil, Dijon mustard, and a splash of orange juice. These liquid ingredients form the tangy base of our dressing.
- Next, add the dry seasonings: brown sugar (for a touch of sweetness to balance the tang), ground coriander, freshly ground black pepper, celery salt, and ground cumin.
- Whisk all the ingredients together thoroughly until they are well combined and the sugar has dissolved. Set aside.
- Chop and Shred All the Fresh Vegetables:
- For the cabbage, you’ll need both red and green varieties. Shred them finely using a salad shooter for speed and uniformity, or simply thinly slice them by hand with a sharp knife.
- Now, for the star of the show: jicama. Begin by peeling off its outer skin. Then, slice the jicama lengthwise into thin, approximately 1/8-inch thick slabs. Stack a few slabs at a time and cut them lengthwise into 1/8-inch thick strips to create a beautiful julienne.
- Thinly slice, or julienne, a vibrant red bell pepper. This adds a pop of color and a sweet, fresh crunch.
- Shred the carrots. Again, a salad shooter can make this quick, or use a box grater for hand shredding.
- Finally, chop the green onions (scallions) and fresh cilantro. These herbs contribute a crucial layer of fresh, aromatic flavor.
- Combine Vegetables and Dressing:
- Place all of the freshly chopped and shredded vegetables and herbs into a large mixing bowl. Ensure the bowl is large enough to allow for easy tossing.
- Pour the prepared vinegar slaw dressing evenly over the colorful medley of vegetables.
- Toss and Serve:
- Gently toss all the ingredients together until the vegetables are thoroughly coated with the dressing. You can use tongs or your hands (wearing gloves) for this.
- For the best crispness, serve the jicama slaw immediately. If you need to prepare it slightly in advance, you can refrigerate it, covered, until you’re ready to enjoy it. The flavors will meld beautifully.
Creative Variations to Elevate Your Slaw
While this classic Jicama Slaw recipe is fantastic on its own, it also serves as an excellent base for culinary creativity. Don’t hesitate to customize it with additional ingredients to suit your taste or complement your main course. Here are some delicious ideas to consider:
- Add a Spicy Kick with Jalapenos: For those who love a bit of heat, tossing in some thinly sliced fresh or pickled jalapenos will add a fiery layer of flavor. Start with a small amount and adjust to your preferred spice level.
- Introduce a Pungent Bite with Red Onion: A small amount of thinly sliced red onion can provide a sharp, savory contrast to the jicama’s sweetness and the dressing’s tang. If you find raw red onion too strong, soak it in cold water for 10-15 minutes before adding.
- Creamy Indulgence with Avocado: Right before serving, stir in one whole diced avocado. Its creamy texture and rich flavor will add a wonderful depth and mouthfeel, balancing the slaw’s crispness.
- Sweet Caribbean Flair with Mango: For a delightful tropical twist, incorporate about 1 cup of thinly sliced fresh mango. The juicy sweetness of mango pairs beautifully with the tangy dressing and crunchy jicama. This variation would be exceptional on top of these Chipotle Honey Glazed Salmon Tacos!
- Another Tropical Touch with Pineapple: Similar to mango, 1 cup of diced fresh pineapple can lend a bright, sweet, and tangy dimension to the slaw. This fruity addition is especially good with savory mains, like these Pineapple Sriracha Shredded Beef Tacos!
- Crunchy Nuts or Seeds: Elevate the texture by adding toasted pepitas (pumpkin seeds), sunflower seeds, or even a few crushed cashews right before serving for an extra layer of crunch and nutty flavor.
- Fresh Herbs Beyond Cilantro: While cilantro is a staple, consider experimenting with other fresh herbs like chopped mint or basil for different aromatic notes, especially if you’re leaning into a more Mediterranean or Asian-inspired meal.
Expert Tips for the Perfect Jicama Slaw
Achieving the perfect Jicama Slaw is easy with a few insider tips and tricks:
- Portion Control and Adjustments: This recipe yields approximately 14 cups of slaw, making it ideal for larger gatherings. As a general guideline, if you’re serving more than two side dishes at a BBQ, aim for about 1/2 cup of slaw per person. For meals with two or fewer side dishes, a generous 1 cup per person is a good recommendation.
- Scaling the Recipe with Ease: Whether you’re hosting an intimate dinner or a grand party, this recipe is highly adaptable. You can effortlessly halve or double the quantities. If using a recipe card (like the one below), many digital versions allow you to simply adjust the “servings” quantity, and the ingredient amounts will automatically update for your convenience.
- Timing is Key for Maximum Crunch: The signature appeal of this slaw lies in the satisfying crunch of the jicama. For optimal texture, I highly recommend not making the dressed slaw more than 24 hours in advance. After soaking in the dressing for an extended period, the jicama may begin to lose some of its desirable crispness.
- Smart Advance Preparation: If you need to get a head start, you can certainly prep the vegetables and the slaw dressing separately up to 3 days in advance. Store the chopped vegetables in an airtight container in the refrigerator and the dressing in a sealed jar. Then, simply combine them right before you’re ready to serve, ensuring that perfect crunch.
- Don’t Be Alarmed by Color Changes: You might notice that after the slaw has sat in the dressing for a little while, the jicama occasionally develops a slight pink hue. This is completely normal and no cause for concern! It’s simply the beautiful natural pigments from the red cabbage leaching into the jicama, sharing its vibrant color.
- Essential Tools: While a sharp knife is always sufficient, a mandoline slicer or a food processor with a shredding/julienne attachment can significantly speed up the vegetable preparation, ensuring uniform cuts and an even texture throughout your slaw.
What to Serve With Jicama Slaw
Jicama Slaw is incredibly versatile and pairs wonderfully with a wide array of dishes, making it a fantastic choice for summer barbecues, picnics, or even quick weeknight meals. Its light, tangy, and crunchy profile makes it a refreshing counterpoint to richer flavors, and an excellent addition to tacos and pulled pork sandwiches. Here are some perfect recipe pairings:
- Tacos and Sliders: The crisp texture and zesty dressing of jicama slaw make it an ideal topping. Try it with:
- Slow Cooker Pulled Pork Tacos
- Blackened Mahi Mahi Fish Tacos
- Lobster Tacos
- Grilled Shrimp Tacos
- Pressure Cooker Chicken Tacos
- Buffalo Cauliflower Tacos
- Chipotle Lime Carne Asada Tacos
- Hearty Sandwiches: It provides a fantastic fresh element to rich meat sandwiches, cutting through their richness.
- Slow Cooker Peach BBQ Pulled Pork Sandwich
- Grilled and Smoked Meats: Its crispness and tangy flavor balance beautifully with smoky and grilled main courses.
- Smoked Brisket
- Any grilled chicken, fish, or steak.
- Vegetarian and Vegan Meals: As a naturally vegan dish, it complements plant-based burgers, grilled vegetables, or even bean and grain bowls perfectly.
More Delicious Side Dishes to Try
If you love discovering new and exciting side dishes to complement your meals, you’re in the right place! Beyond this fantastic Jicama Slaw, here are a few more easy, flavorful, and crowd-pleasing recipes that are definitely worth adding to your repertoire:
- Instant Pot Potato Salad
- Grilled Brussels Sprouts
- Cherry Coke Jello Salad
- Watermelon Salad with Feta and Mint
- 10 Minute Broccoli Salad
- Crock Pot Creamed Corn
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Jicama Slaw
Ingredients
- 4 cups red cabbage, shredded
- 4 cups green cabbage, shredded
- 1 large jicama, approximately 1 ½ lbs – peeled and julienned
- 1 red bell pepper, julienned
- 1/2 cup carrots, shredded
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
Vinegar Slaw Dressing
- 2 tablespoons lime juice, fresh squeezed
- ½ cup white vinegar
- ½ cup olive oil
- 2 tablespoons dijon mustard
- 2 tablespoons orange juice
- 1 tablespoon brown sugar
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- ¼ teaspoon celery salt
- ¼ teaspoon ground cumin
Instructions
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In a large bowl, combine the shredded red and green cabbage, julienned jicama and bell pepper, shredded carrots and chopped green onions and cilantro.
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In a small bowl, whisk together the lime juice, white vinegar, olive oil, dijon mustard, orange juice, brown sugar, ground coriander, black pepper, celery salt and ground cumin.
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Pour the dressing over the slaw and toss the ingredients together.
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Serve immediately or place in the refrigerator, covered, until ready to serve.
Notes
- This recipe makes approximately 14 cups of slaw. If you’re serving more than 2 side dishes at a BBQ, I recommend 1/2 cup slaw per person. If you’re serving 2 side dishes or less, I recommend 1 cup of slaw per person.
- You can easily cut this recipe in half, or double it! This recipe makes a lot of slaw. The buttons above allow for adjustment of servings; if you change the serving size, the ingredient amounts in the recipe card will automatically adjust to make your desired amount of slaw.
- I do not recommend making this slaw more than 24 hours in advance. The beauty of this slaw is the crunch of the jicama. After it’s soaked in the dressing for more than a day, it starts to lose its crunch. You can, however, prep the vegetables and slaw dressing separately up to 3 days in advance, then mix them together before serving the slaw. And no need to worry, jicama does not brown after slicing it up, like some other fruits and vegetables.