7 Steps to Make Restaurant-Quality Jicama Slaw at Home

Craving a side dish that’s bursting with crunch, vibrant color, and refreshing flavor? Look no further than Jicama Slaw! This isn’t your average coleslaw; it’s a crisp, slightly sweet, and tangy celebration of textures that instantly brightens up any meal. Hailing from Mexican and Southwestern culinary traditions, jicama slaw often accompanies rich or spicy dishes, providing a cool and delightful contrast. Its star ingredient, jicama, is a wonderfully crunchy root vegetable with a subtly sweet, nutty flavor, making it the perfect base for a show-stopping slaw. Forget limp, heavy slaws – this recipe delivers maximum freshness and crunch with a zesty lime dressing. In this recipe, I’ll show you exactly how to achieve that perfect balance of flavors and textures, creating a restaurant-quality jicama slaw right in your own kitchen in just a few simple steps. Get ready to impress your taste buds and your guests! Let’s dive into the details.

Quick Information Table

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes (plus 15-30 minutes chilling time)
• Difficulty Level: Easy
• Servings: 4-6
• Calories: Approx. 120 kcal per serving

Ingredients You’ll Need

For the Slaw:

• 1 medium Jicama (about 1 lb), peeled and julienned
• 1 large Red Bell Pepper, seeded and thinly sliced or julienned
• 1 large Carrot, peeled and julienned or grated
• 2 cups shredded Green Cabbage (or Red Cabbage for more color)
• 1/2 cup fresh Cilantro, roughly chopped
• 1/4 cup Red Onion, very thinly sliced (optional, for bite)
• 1 small Jalapeño, seeded and minced (optional, for heat)

For the Lime Dressing:

• 1/4 cup fresh Lime Juice (from about 2 limes)
• 3 tablespoons Olive Oil or Avocado Oil
• 1 tablespoon Honey or Agave Nectar
• 1 teaspoon ground Cumin
• 1/2 teaspoon Salt (or to taste)
• 1/4 teaspoon freshly ground Black Pepper

Equipment Needed

• Vegetable Peeler
• Sharp Knife and Cutting Board
• Large Mixing Bowl
• Small Bowl or Jar (for dressing)
• Whisk
• Measuring Cups and Spoons
• Julienne Peeler or Mandoline (optional, but helpful for uniform cuts)

Step-by-Step Instructions

1. Prepare the Jicama: Start by thoroughly peeling the tough, brown skin off the jicama using a vegetable peeler or sharp knife. Cut the peeled jicama into thin planks, then stack the planks and slice them into matchsticks (julienne). Aim for uniform pieces about 1/8-inch thick.
2. Prepare the Remaining Vegetables: Wash and prepare the other vegetables. Thinly slice or julienne the red bell pepper. Julienne or grate the carrot. Shred the cabbage if it’s not pre-shredded. Finely slice the red onion (if using) and mince the jalapeño (if using). Roughly chop the fresh cilantro.
3. Combine Slaw Ingredients: Place the prepared jicama, red bell pepper, carrot, cabbage, red onion (if using), jalapeño (if using), and chopped cilantro into a large mixing bowl. Gently toss the ingredients together to distribute them evenly.
4. Make the Lime Dressing: In a small bowl or a jar with a tight-fitting lid, combine the fresh lime juice, olive oil (or avocado oil), honey (or agave), ground cumin, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is well emulsified and combined.
5. Dress the Slaw: Pour about two-thirds of the prepared lime dressing over the vegetable mixture in the large bowl. You can always add more later if needed, but it’s best to avoid overdressing initially.
6. Toss Gently: Using tongs or two large spoons, gently toss the slaw until all the ingredients are evenly coated with the dressing. Be careful not to bruise the vegetables. Taste and add more dressing, salt, or pepper if desired.
7. Chill and Serve: For the best flavor, cover the bowl and refrigerate the jicama slaw for at least 15-30 minutes before serving. This allows the flavors to meld together beautifully. Toss again gently just before serving.

Pro Tips for Success

• Uniform Cuts: For the best texture and appearance, try to julienne the jicama, bell pepper, and carrot as uniformly as possible. A mandoline or julienne peeler makes this much easier.
• Use Fresh Lime Juice: The bright, tangy flavor comes primarily from fresh lime juice. Bottled juice won’t provide the same vibrant taste.
• Don’t Overdress: Jicama naturally contains a lot of water which can release after dressing. Start with less dressing and add more just before serving if needed to prevent a watery slaw.
• Make-Ahead Strategy: You can prepare the julienned vegetables and the dressing up to a day in advance. Store the vegetables in an airtight container in the fridge and the dressing separately. Combine them 30 minutes to an hour before serving for optimal crunch and flavor melding.
• Ingredient Swaps: Feel free to substitute! Add shredded radish for peppery notes, swap green cabbage for Napa or Savoy, use orange juice for a different citrus twist, or add a pinch of chili powder for extra warmth.

How to Serve and Present

Jicama slaw is incredibly versatile. Its refreshing crunch makes it a perfect partner for:

• Tacos: Especially fish tacos, shrimp tacos, or rich carnitas.
• Grilled Foods: Serve alongside grilled chicken, fish, steak, or sausages.
• BBQ & Sandwiches: Pile it onto pulled pork sandwiches or serve as a side at your next barbecue.
• Spicy Dishes: It provides a cooling counterpoint to spicy main courses.

For presentation, serve the slaw chilled in a colorful bowl. Garnish with a few extra sprigs of fresh cilantro and perhaps a lime wedge on the side. Its vibrant colors make it naturally appealing!

Variations to Try

• Spicy Mango Jicama Slaw: Add 1 ripe mango (peeled and diced) to the slaw along with an extra minced jalapeño or a pinch of cayenne pepper in the dressing for a sweet and spicy kick.
• Creamy Avocado Jicama Slaw: Whisk 1/4 cup of mashed ripe avocado into the lime dressing for a creamy, richer version.
• Apple & Nut Jicama Slaw: Add 1 thinly sliced tart apple (like Granny Smith) and 1/4 cup of toasted pumpkin seeds (pepitas) or sunflower seeds for extra crunch and nutty flavor.

Frequently Asked Questions

• Q: What does jicama taste like?
  • A: Jicama has a very mild, subtly sweet, and slightly nutty flavor. Its defining characteristic is its incredibly crisp and crunchy texture, similar to a water chestnut or a crisp apple.
• Q: Can I make Jicama Slaw ahead of time?
  • A: Yes, you can prepare the components ahead. The julienned vegetables can be stored in an airtight container in the refrigerator for 1-2 days. The dressing can also be made ahead and stored separately. For the best texture, combine the veggies and dressing about 30-60 minutes before serving. While it can sit longer, the jicama will gradually lose some crunch.
• Q: Where can I find jicama?
  • A: Jicama is usually found in the produce section of most larger supermarkets, often near other root vegetables or tropical fruits. Look for a firm, round tuber with smooth, unblemished light brown skin. Avoid any that feel soft or have bruises.
• Q: My slaw seems watery after sitting. What should I do?
  • A: Jicama naturally releases water, especially after being dressed with acidic ingredients like lime juice. To minimize this, dress the slaw closer to serving time. If it does become watery, you can gently drain off excess liquid before serving or give it a quick toss to redistribute the dressing.
• Q: Is jicama healthy?
  • A: Yes, jicama is quite healthy! It’s low in calories and high in fiber, particularly prebiotic fiber (inulin), which is great for gut health. It’s also a good source of Vitamin C.

Conclusion

This Restaurant-Quality Jicama Slaw is proof that simple ingredients can create extraordinary flavor and texture. With its refreshing crunch, vibrant colors, and zesty lime dressing, it’s the perfect side dish to elevate any meal, from casual weeknight tacos to festive summer barbecues. Following these easy steps guarantees a delicious result every time.

Ready to add some serious crunch to your plate? Give this easy Jicama Slaw recipe a try! Share your results and any creative twists in the comments below – I’d love to hear how it turned out! If you enjoyed this recipe, you might also like our recipes for Authentic Carnitas Tacos or Grilled Chili-Lime Shrimp Skewers. Happy cooking!