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Jicama Slaw

Jicama Slaw recipe image
This refreshing Jicama Slaw offers a delightful crunch with every bite, combining the mild sweetness of jicama with the bright acidity of fresh citrus. The addition of thinly sliced red cabbage and carrots adds color and texture, while a hint of honey and cayenne provides a subtle warmth that balances the dish. Perfect for summer picnics, as a side to grilled meats, or as a light lunch option, this slaw is easy to prepare and packed with flavor. Its vegan-friendly nature makes it a versatile choice for various dietary preferences. Enjoy it immediately for the best crispness or let it chill to meld the flavors further.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 37.5
Dietary: Gluten-free, Vegetarian
Description
This refreshing Jicama Slaw offers a delightful crunch with every bite, combining the mild sweetness of jicama with the bright acidity of fresh citrus. The addition of thinly sliced red cabbage and carrots adds color and texture, while a hint of honey and cayenne provides a subtle warmth that balances the dish. Perfect for summer picnics, as a side to grilled meats, or as a light lunch option, this slaw is easy to prepare and packed with flavor. Its vegan-friendly nature makes it a versatile choice for various dietary preferences. Enjoy it immediately for the best crispness or let it chill to meld the flavors further.
Ingredients
  • 1 lg Jicama peeled and grated or
  • 2 to 3 oranges zest and pith removed, sectioned
  • 1 lemon zest and pith removed, sectioned, juice reserved
  • 1 c Red cabbage sliced very thin
  • 2 lg carrots curled or grated
  • 1 c Scallions sliced thin
  • 1 to 1.5 tablespoons honey
  • 1 ts Cayenne
Directions
  1. 1
    Peel and grate or shred the jicama using a mandoline or box grater.
  2. 2
    Zest and segment the oranges and lemon, removing all pith and membrane.
  3. 3
    Slice the red cabbage very thinly by hand or using a mandoline.
  4. 4
    Peel and shred or slice the carrots into thin strips.
  5. 5
    Slice the scallions thinly on a bias.
  6. 6
    In a large bowl, combine the jicama, orange segments, lemon segments, reserved lemon juice, cabbage, carrots, scallions, 1 tablespoon honey, and cayenne.
  7. 7
    Toss gently with your hands to ensure even distribution of the dressing.
  8. 8
    Taste and adjust sweetness by adding the remaining 0.5 tablespoon honey if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 37.5kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 2.8g14%
Cholesterol 11.8mg4%
Sodium 5.2mg1%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.0g0%
Sugars 0.7g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, prepare this slaw just before serving to maintain the crispness of the jicama and cabbage.

If you prefer a milder heat, reduce the amount of cayenne or omit it entirely.

This slaw can be stored in an airtight container in the refrigerator for up to 2 days, but the vegetables may soften slightly.

For a dairy-free option, ensure the honey is replaced with a vegan sweetener like agave nectar.

Keywords: jicama, slaw, salad, vegan, citrus, cabbage, carrots, orange, lemon, honey, cayenne, scallions, fresh, crunchy, side dish, picnic, summer, easy, healthy, light
Read it online: https://www.chefs-mate.com/recipe/jicama-slaw-3/