Three cheers for this delicious salad! This Jicama Slaw Recipe is absolutely scrumptious! It is crunchy, light, and flavorful – so many wonderful flavors meld together in each bite! Seriously, I have now made this a few times in the past month. I have enjoyed it as an entree, a side dish, and as a topper to lettuce packed in my lunch bag to be enjoyed at work.
This year we decided to have tamales for Christmas dinner. While this is a holiday tradition in many families, it was a new menu for us to try. Usually we enjoy a crab feed and pasta with our family at Christmas. Unfortunately, this year fresh crab season opened too late for this to happen. So after a bit of thinking, I decided that the fresh tamales from our local Farmer’s Market would be a fun. We rounded out the meal with Mexican Street Corn, Chili Beans, and this Jicama Slaw.
The whole dinner menu was scrumptious! Additionally it was easy! The beans, slaw, and corn topping were all made ahead. The corn on the cob was prepped and wrapped in foil – ready for the grill ahead of time as well. I simply love menus that you can prep the majority of the work ahead. That is the best way to enjoy gatherings in your own home.
While the ingredient list might seem long, it is a quick run through the produce section of the grocery store. Like I said, this recipe is fresh and light. The perfect sade to your next Mexican inspired meal.
Ingredients
- 3 tablespoons fresh lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon chili powder
- 6 tablespoons rice wine vinegar
- 1 teaspoon sugar
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 medium jicama, peeled and julienned (about 3 cups)
- 2 cups shredded carrots
- 1/2 small Napa cabbage, shredded (about 2 cups)
- 1 small red onion, thinly sliced
- 3 persian cucumbers, julienned
- 1 red bell pepper, julienned
- 2 tablespoons chopped fresh cilantro
Directions
- In a small mason jar, mix together the lime juice, red pepper flakes, chili powder, vinegar, sugar and olive oil. Cover with lid and shake to combine. Take a quick taste and season with salt and pepper, close and shake again.
- Combine the jicama, carrots, cabbage, red onion, cucumber, bell pepper and cilantro in a large container and toss. I like to use a low sided covered container. This way most of the slaw is sitting in the dressing as it marinates and soaks up all the goodness of the dressing.
- Add the dressing to the vegetables. Let sit at least 15 minutes, stirring 2 or 3 times. I like to make this ahead and let marinate in the refrigerator. It keeps it fresh and cold while also soaking up the dressing.
Look at all of those bright colors! You will simply love the flavors and the crunch of this jicama slaw recipe! There is a bit of nip with the addition of the red pepper flakes. If you like a little less spice, cut that ingredient by half – but not too much! It does add a wonderful layer of flavor to this salad.
Jicama Slaw Recipe
Notes
There is a bit of nip with the addition of the red pepper flakes. If you like a little less spice, cut that ingredient by half – but not too much! It does add a wonderful layer of flavor.
Ingredients
- 3 tablespoons fresh lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon chili powder
- 6 tablespoons rice wine vinegar
- 1 teaspoon sugar
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 medium jicama, peeled and julienned (about 3 cups)
- 2 cups shredded carrots
- 1/2 small Napa cabbage, shredded
- 1 small red onion, thinly sliced
- 3 Persian cucumbers, julienned
- 1 red bell pepper, julienned
- 2 tablespoons chopped fresh cilantro
Instructions
- In a small mason jar, mix together the lime juice, red pepper flakes, chili powder, vinegar, sugar and olive oil. Cover with lid and shake to combine. Take a quick taste and season with salt and pepper, close and shake again.
- Combine the jicama, carrots, cabbage, red onion, cucumber, bell pepper and cilantro in a large container and toss. I like to use a low sided covered container. This way most of the slaw is sitting in the dressing as it marinates and soaks up all the goodness of the dressing.
- Add the dressing to the vegetables. Let sit at least 15 minutes, stirring 2 or 3 times. I like to make this ahead and let marinate in the refrigerator. It keeps it fresh and cold while also soaking up the dressing.
