Jicama Slaw

Name: Jicama Slaw
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 6 cups Green cabbage, shredded; 2 cups Jicama, shredded; 1 cup Carrots, shredded; ½ cup Fresh cilantro, finely chopped; 1 small Red Thai chile, finely minced; ¼ cup Lime juice, freshly squeezed; 2 teaspoons Kosher salt; ½ teaspoon Ground cumin; ¼ teaspoon Ground black pepper

Recipe GLPR509dcf3959fd74

Mexican

Salad

15 min

55 cal

Servings: 8

No-Cook

SNAP eligible

A refreshing, crunchy vegan slaw featuring shredded jicama and cabbage tossed with fresh cilantro, lime juice, and warm spices. This light side dish is best enjoyed after chilling for 20–30 minutes to allow the flavors to blend and the vegetables to soften slightly.

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Ingredients

6 cups Green cabbage, shredded

2 cups Jicama, shredded

1 cup Carrots, shredded

½ cup Fresh cilantro, finely chopped

1 small Red Thai chile, finely minced

¼ cup Lime juice, freshly squeezed

2 teaspoons Kosher salt

½ teaspoon Ground cumin

¼ teaspoon Ground black pepper

Directions

In a large mixing bowl, combine the shredded jicama, green cabbage, shredded carrots, fresh cilantro, and finely minced red Thai chile. Toss gently to distribute all ingredients evenly.
In a small bowl, whisk together the freshly squeezed lime juice, kosher salt, ground cumin, and ground black pepper until the salt fully dissolves and flavors are well combined.
Pour the lime dressing over the vegetable mixture and toss thoroughly until all vegetables are evenly coated with the dressing.
Cover the slaw and refrigerate for at least 20 to 30 minutes before serving. This resting time allows the salt and lime juice to soften the cabbage slightly and lets the flavors meld together. Serve chilled and enjoy.

Comments

Grocery List Plus Editorial Staff3.75

Jicama is the stumbling block here: you'll need to make a special trip to Food Lion or Harris Teeter's produce section, as the other major Charlotte chains rarely stock it reliably. The other ingredients are cheap and available everywhere, so once you find the jicama you're looking at maybe $8–10 total for eight servings, roughly $1–1.25 per person. The stated 15 minutes is honest if you have a mandoline or food processor; by hand it stretches closer to 25 and your knuckles pay the price. This is a same-night dish that doesn't keep well overnight, so it suits a dinner party or side dish where everything gets eaten fresh, not a weeknight meal with leftovers.

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