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Jicama Slaw

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

A refreshing change from cabbage, jicama steps in to make a Mexican-inspired slaw perfect for spring and summer menus.

A refreshing change from cabbage, jicama steps in to make a Mexican-inspired slaw perfect for spring and summer menus.
A refreshing change from cabbage, jicama steps in to make a Mexican-inspired slaw perfect for spring and summer menus.A refreshing change from cabbage, jicama steps in to make a Mexican-inspired slaw perfect for spring and summer menus.

Jicama Slaw

Serves 6

Ingredients:

  • 1 large jicama, peeled, cut into matchsticks or shredded

  • 2 carrots, trimmed, cut into matchsticks or shredded

  • 1 jalapeno, seeded, minced

  • 3 green onions, finely sliced (white and green parts)

  • 1/4 cup finely chopped fresh cilantro

  • Juice and zest of 1 lime

  • 1 tablespoon sherry vinegar

  • 1/4 cup extra virgin olive oil

  • Salt and freshly ground black pepper to taste


Directions:

  1. In a large bowl, combine jicama, carrots, jalapeno, green onion, and cilantro.

  2. In a small bowl, whisk together lime zest, juice, vinegar, and oil.

  3. Drizzle some or all of the vinaigrette over the jicama salad and toss to coat.

  4. Season with salt and pepper.

  5. Serve immediately or refrigerate for up to 3 days.


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