Jicama Slaw

by Karin Calloway
If you’re serving spicy Mexican flare you’ll enjoy the cool, crisp sensation of this veggie-packed Jicama Slaw. Start with a bag of “angel hair” shredded cabbage for coleslaw, add thinly sliced jicama and carrot and toss with a cilantro-lime vinaigrette and you’ve got one fantastic side dish.

This is a great recipe to pull out your mandoline. You can substitute one-half a head of green cabbage for the bagged shredded cabbage, and the mandoline makes quick work of cutting the jicama and carrots into a thin julienne.

  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • Zest and juice of 2 limes
  • 1 tablespoon agave nectar, honey or sugar
  • 1/2 cup chopped cilantro
  • Sea salt and freshly ground black pepper, to taste
  • 1 medium jicama, peeled and cut into a thin julienne
  • 3 carrot, peeled and cut into a thin julienne
  • 1 10-ounce bag “angel hair” shredded cabbage for coleslaw
  • 3 green onions, chopped

Whisk the vinegar, olive oil, lime juice, agave nectar, cilantro, salt and pepper in a large bowl. Add the remaining ingredients and toss well. Refrigerate until ready to serve.

Makes 6-8 servings.


Jicama Slaw

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