Ingredients
Directions
Add all of the slaw ingredients to a medium bowl and toss.
Whisk the dressing ingredients together in a small bowl, from the lime juice to the optional salt.
Pour over the slaw ingredients and stir to combine.
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.
4 servings
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
Directions
Add all of the slaw ingredients to a medium bowl and toss.
Whisk the dressing ingredients together in a small bowl, from the lime juice to the optional salt.
Pour over the slaw ingredients and stir to combine.
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.
