Crunchy Jicama Slaw (1 Bowl!)

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Plate of crunchy jicama slaw

We have big plans for summer, friends. Plans that include tacos (which are coming very soon and are totally swoon-worthy). And a taco isn’t a taco without delicious toppings, so we dreamt up a slaw using an often-underutilized vegetable that deserves some more love: jicama!

This slaw caught us off guard with how delicious, fresh, and versatile it is! It includes a unique pairing of lime and balsamic vinegar for an equal balance of brightness, acidity, and subtle sweetness (trust us — sounds weird, but it totally works). It’s not to be missed and so, so versatile (think tacos, bowls, salads, and more!). Plus, just 9 ingredients, 1 bowl, and 30 minutes required. Let us show you how it’s done!

Red onion, carrots, balsamic vinegar, lime juice, olive oil, cabbage, lime, jicama, and salt

What is Jicama?

Jicama, yam bean, Mexican turnip, Chinese potato, ahipa, saa got. These are all names for an incredibly crunchy, nutrient-packed root vegetable that really doesn’t get enough appreciation. All hail jicama!

Jicama is believed to have originated in Mexico and Central America then spread to the Philippines and, from there, to other parts of Southeast Asia. It has a mild flavor and tastes kind of like a cross between an apple and a potato, but even better than you’re probably imagining.

It’s especially rich in a prebiotic called inulin (yay, fiber!) that helps support digestive health. And it’s also loaded with vitamin C and supplies potassium, folate, iron, magnesium, and more!

Jicama can be eaten raw or cooked, but its crunchy texture makes it especially perfect for salads and slaws!

How to Make Jicama Slaw

Jicama is the star of this salad, but it’s complimented by red cabbage, carrots, cilantro, and red onion for a contrast of textures, colors, and flavors.

Bowl of chopped jicama, red onion, carrot, cilantro, and red cabbage

We like slicing the veggies into thin matchsticks by using a simple knife and cutting board — or, when in a hurry, with the help of a food processor (grating attachment) or mandolin.

Stirring together jicama, carrot, cilantro, and red cabbage

The 4-ingredient dressing is incredibly simple yet bursting with flavor thanks to the natural sweetness of balsamic vinegar, the tanginess of lime juice, the richness of olive oil, and a little sea salt that brings it all together. We make the dressing in a large mixing bowl, then add the veggies and mix, making this a 1-bowl wonder!

Vintage spoon in a bowl of our crunchy jicama slaw recipe

We hope you LOVE this jicama slaw! It’s:

Crunchy
Bright
Fresh
Sweet
Tangy
& SO Delicious!

It’s the perfect side for summer and beyond! Try it in tacos (recipe coming soon!), bowls, salads (just add greens), or alongside your favorite Mexican-inspired recipes. It would pair especially well with our Black Bean Plantain Enchilada Bake, Sweet Potato Black Bean Tamales, Easy 1-Pot Black Bean Soup, Vegan Collard Green Burritos, or Spicy Baked Fish Tacos (30 Minutes!).

More Summer Slaw Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Large plate of crunchy jicama slaw

Prep Time 30 minutes

Total Time 30 minutes

Servings 8 (1/2-cup servings)

Course Side Dish

Cuisine Gluten-Free, Mexican-Inspired, Vegan

Freezer Friendly No

Does it keep? 3 Days

  • 1/4 cup lime juice (~2 limes as recipe is written)
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil (omit for oil-free)
  • 1/4 tsp sea salt
  • 2 cups peeled and sliced jicama, cut in very thin matchsticks
  • 1 cup shredded or very thinly sliced red cabbage (or thinly sliced on a mandolin)
  • 1/2 cup very thinly sliced red onion (or sub green onion for less pungent onion flavor)
  • 1 cup chopped carrots, cut in very thin matchsticks (or shredded on a mandolin)
  • 1/4 cup chopped cilantro
  • In a large bowl, whisk together the lime juice, balsamic vinegar, olive oil, and sea salt.

  • Add the sliced jicama, cabbage, red onion, carrots, and cilantro and toss to coat thoroughly. Taste and adjust as needed, adding more lime juice for tang, balsamic vinegar for sweetness, or a pinch of salt for balance.

  • Enjoy on its own or with vegan tacos, enchiladas, bowls, salads, and more! Will keep well in the refrigerator for up to 3 days. Not freezer friendly.

*We find this recipe is prettiest when the vegetables are chopped by hand. But if you’re looking for a quicker preparation, you can use the grating attachment on a food processor to prepare the jicama, cabbage, onion, and carrot. A mandolin can be used for the cabbage, onion, and carrot, but we find it doesn’t work well with the jicama.
*Nutrition information is a rough estimate.

Serving: 1 half-cup serving Calories: 59 Carbohydrates: 6.8 g Protein: 0.7 g Fat: 3.5 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 2.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 90 mg Potassium: 145 mg Fiber: 2.1 g Sugar: 2.8 g Vitamin A: 2840 IU Vitamin C: 15.4 mg Calcium: 18.1 mg Iron: 0.4 mg



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