📝 About This Recipe
This vibrant Jicama Slaw is a masterclass in texture, offering a satisfyingly loud crunch that remains crisp even hours after tossing. Naturally low in sodium, it relies on the bright acidity of fresh lime juice and the subtle heat of jalapeño to wake up your palate without the need for excess salt. It’s a refreshing, fiber-rich side dish that captures the sunny flavors of a coastal Mexican market, making it the perfect antidote to heavy, rich meals.
🥗 Ingredients
The Crunch Base
- 1 large Jicama (peeled and cut into thin matchsticks)
- 2 cups Red Cabbage (finely shredded)
- 2 medium Carrots (julienned or grated)
- 1 large Red Bell Pepper (thinly sliced into 2-inch strips)
- 4 stems Green Onions (thinly sliced on a bias)
The Zesty Dressing
- 1/4 cup Fresh Lime Juice (about 2-3 juicy limes)
- 3 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 1 tablespoon Honey or Agave Nectar (to balance the acidity)
- 1 small Jalapeño (seeded and minced very finely)
- 1/2 teaspoon Garlic Powder (provides savory depth without salt)
- 1/4 teaspoon Ground Cumin (toasted if possible)
Fresh Aromatics & Garnish
- 1/2 cup Fresh Cilantro (roughly chopped, leaves and tender stems)
- 2 tablespoons Pepitas (Pumpkin Seeds) (unsalted and toasted)
- 1 teaspoon Lime Zest (from one of the limes used for juice)
👨🍳 Instructions
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1
Begin by preparing the jicama. Use a sharp knife to slice off the top and bottom, then peel the tough, papery skin away with a vegetable peeler or paring knife.
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2
Slice the jicama into 1/4-inch thick rounds, then stack a few rounds at a time and slice them into thin matchsticks (julienne). Place them in a large mixing bowl.
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3
Shred the red cabbage as thinly as possible using a mandoline or a sharp chef's knife to ensure it blends well with the jicama.
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4
Julienne the carrots and the red bell pepper, aiming for a similar length and thickness as the jicama matchsticks for a uniform look.
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5
Add the cabbage, carrots, bell pepper, and sliced green onions to the bowl with the jicama. Toss gently to combine the colors.
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6
In a small glass jar or bowl, whisk together the fresh lime juice, olive oil, honey, minced jalapeño, garlic powder, and ground cumin.
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7
Vigorously whisk the dressing until the honey is fully dissolved and the oil has emulsified into the lime juice.
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8
Pour the dressing over the vegetable mixture. Use large spoons or clean hands to toss the slaw, ensuring every piece is coated in the zesty vinaigrette.
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9
Fold in the chopped cilantro and the lime zest, tossing once more to distribute the herbs evenly.
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10
Cover the bowl and let the slaw marinate in the refrigerator for at least 20-30 minutes. This allows the flavors to meld and the jicama to absorb the lime.
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11
Just before serving, give the slaw one final toss to redistribute the dressing that may have settled at the bottom.
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12
Transfer to a serving platter and sprinkle the toasted pepitas over the top for a final nutty crunch.
💡 Chef's Tips
When buying jicama, look for medium-sized tubers that feel heavy for their size and have smooth, unblemished skin. If you prefer less heat, remove all seeds and white membranes from the jalapeño before mincing. To keep the slaw crisp for the next day, store the dressing separately and toss only what you plan to eat immediately. For an extra flavor boost without salt, add a pinch of smoked paprika or a squeeze of orange juice to the dressing. Avoid using dried cilantro; the fresh herb is essential for the bright, authentic flavor profile of this dish.
🍽️ Serving Suggestions
Serve alongside grilled fish tacos or shrimp skewers for a light, coastal meal. Use it as a crunchy topping for pulled pork or shredded chicken sliders. Pair with a chilled hibiscus tea (Jamaica) or a sparkling lime water to keep the meal low-sodium and refreshing. Combine with black beans and avocado slices for a hearty, plant-based lunch bowl. Serve as a palate cleanser during a spicy Mexican-themed dinner party.