Jicama Slaw

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< 1 min read
Summary

Vibrant Jicama Slaw is a refreshing confetti of crisp jicama, bold purple cabbage, and sweet carrots tossed in a zesty lime and rice vinegar dressing. With a hint of maple syrup and a kick of chili powder, every bite bursts with flavor. Topped with green onion and cilantro, this slaw is a deliciously fresh way to enjoy the natural crunch and sweetness of jicama!

Yields4 ServingsPrep Time20 minsTotal Time20 mins

Ingredients

 1 small jicama (peeled and shredded (manually or on a mandolin), about 2 cups, see Chef’s Notes)
 ½ cup purple cabbage (shredded)
 ½ cup carrots (shredded)
 2 green onion (sliced)
 ½ cup cilantro (optional; chopped)
Dressing
 4 tbsp lime juice (freshly squeezed)
 2 tbsp organic rice vinegar (unsweetened)
 2 tbsp maple syrup (or date paste, link in Chef’s Notes)
 1 tsp chili powder
 1 tsp onion granules
 ¼ tsp salt (optional)

Directions

1

Add all of the slaw ingredients to a medium bowl and toss.

2

Whisk the dressing ingredients together in a small bowl, from the lime juice to the optional salt.

3

Pour over the slaw ingredients and stir to combine.

4

Serve as is, or over tacos, inside burritos, on a veggie burger, or as part of a salad. Note that this makes enough jicama slaw for 4 small servings. If you plan to bring this to a gathering, we recommend doubling the recipe.

Chef’s Notes

Substitutions
In place of jicama, try apples, Asian pears, beets, or another crisp fruit or vegetable of your choice.

In place of purple cabbage, try green cabbage.

Whole Food Sweetener
Use date paste instead of maple syrup as a sweetener.

How to Shred the Jicama
First, cut off both nobby ends and peel the jicama. Next, cut it in half lengthwise and shred it using a mandoline. If you don’t have a mandoline, place the cut side down on the cutting board and cut the jicama into matchstick sizes.

Storage
Store jicama slaw in the refrigerator for up to 5 days.

Nutrition Facts

4 servings

Serving size

155g


Amount per serving
Calories80
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 40mg2%
Total Carbohydrate 19g7%
Dietary Fiber 6g22%
Total Sugars 9g
Includes 6g Added Sugars12%
Protein 1g

Calcium 40mg4%
Iron 0.9mg5%
Potassium 280mg6%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

 1 small jicama (peeled and shredded (manually or on a mandolin), about 2 cups, see Chef’s Notes)
 ½ cup purple cabbage (shredded)
 ½ cup carrots (shredded)
 2 green onion (sliced)
 ½ cup cilantro (optional; chopped)
Dressing
 4 tbsp lime juice (freshly squeezed)
 2 tbsp organic rice vinegar (unsweetened)
 2 tbsp maple syrup (or date paste, link in Chef’s Notes)
 1 tsp chili powder
 1 tsp onion granules
 ¼ tsp salt (optional)

Directions

1

Add all of the slaw ingredients to a medium bowl and toss.

2

Whisk the dressing ingredients together in a small bowl, from the lime juice to the optional salt.

3

Pour over the slaw ingredients and stir to combine.

4

Serve as is, or over tacos, inside burritos, on a veggie burger, or as part of a salad. Note that this makes enough jicama slaw for 4 small servings. If you plan to bring this to a gathering, we recommend doubling the recipe.

Notes

Jicama Slaw