By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 6
33 cal · 15 min
Tangy Jicama Slaw
Recipe GLPRe0873791074c6d
A light and refreshing slaw combining crisp jicama with sweet canned mandarin oranges and bright lime juice. This simple salad features a perfect balance of tangy citrus and fresh vegetable textures, with optional cilantro for herbaceous notes. It's an ideal side dish for any meal and comes together in minutes.
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Ingredients
2 cups Jicama, peeled and shredded or cut into thin strips
1 cup Canned mandarin oranges in light syrup, drained
1½ tablespoons Lime juice
Salt, to taste
Fresh cilantro, chopped (optional)
Directions
Wash your hands thoroughly with soap and water before preparing the slaw.
Cut the jicama in half lengthwise to create a flat, stable surface for safer handling.
Using a small sharp knife, carefully peel away the thick brown skin from the jicama, removing all outer layers until you reach the white flesh underneath.
Cut the peeled jicama into thin strips or use a large hand grater to shred it into bite-sized pieces for the slaw.
In a large mixing bowl, combine the shredded jicama, drained mandarin oranges, and lime juice. Season with salt to taste and gently toss until everything is evenly distributed.
If desired, sprinkle fresh chopped cilantro over the slaw and toss again. Serve immediately while the jicama is still crisp.
Comments
Jicama is not a staple at Charlotte-area chains—you'll need a second stop at Harris Teeter's Latin section or a specialty grocer, a real cost for a weeknight slaw. The stated 15 minutes is honest for assembly, but the mandarin orange and lime juice drive the price per serving to around $1.50–$2.00 per person when bought fresh, making this more of a special-occasion side than a budget weeknight play. The slaw does not reheat well and is best eaten same-day, and the crispness of jicama means it demands a knife-work investment if you're not using a mandoline. For someone with access to Latin markets or a strong citrus budget, this is a bright, crunchy side for grilled fish or carnitas, but it's a deliberate choice, not a reach-for-it default.
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