Serves 8
15 min
Jicama Slaw
Recipe GLPR509dcf3959fd74
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.
