Jicama Slaw

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:

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  • 1 large jicama, peeled, cut into matchsticks or shredded
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  • 2 carrots, trimmed, cut into matchsticks or shredded
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  • 1 jalapeno, seeded, minced
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  • 3 green onions, finely sliced (white and green parts)
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  • 1/4 cup finely chopped fresh cilantro
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  • Juice and zest of 1 lime
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  • 1 tablespoon sherry vinegar
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  • 1/4 cup extra virgin olive oil
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  • Salt and freshly ground black pepper to taste

Directions:

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  1. In a large bowl, combine jicama, carrots, jalapeno, green onion, and cilantro.
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  3. In a small bowl, whisk together lime zest, juice, vinegar, and oil.
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  5. Drizzle some or all of the vinaigrette over the jicama salad and toss to coat.
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  7. Season with salt and pepper.
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  9. Serve immediately or refrigerate for up to 3 days.

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