Jicama Slaw
This simple jicama slaw recipe is delicious as a side dish, or perfect for topping tacos or pulled pork sliders! It's vegan, gluten free & easy to make in just 15 minutes. Made with a vinaigrette slaw dressing, it's light, healthy and perfect for summer!
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
- In a large bowl, combine the shredded red and green cabbage, julienned jicama and bell pepper, shredded carrots and chopped green onions and cilantro.
- 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.
- Pour the dressing over the slaw and toss the ingredients together.
- 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. If you’re looking to make less of the slaw, or more for a big gathering, simply hover over the “servings” in the recipe card above. Change the servings from 14 cups, down to 7, or up to 28, to halve or double the recipe. The ingredient amounts in the recipe card will automatically update 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 loose it’s 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.
Nutrition Facts
Calories 113kcal (6%)Carbohydrates 10g (3%)Protein 1g (2%)Fat 8g (12%)Saturated Fat 1g (5%)Sodium 83mg (3%)Potassium 220mg (6%)Fiber 4g (16%)Sugar 4g (4%)Vitamin A 1388mg (28%)Vitamin C 45mg (55%)Calcium 33mg (3%)Iron 1mg (6%)
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