Jicama Coleslaw “Jicama Slaw”

The other night my friend called last minute to gather a group to grill. I’m 50-50 when it comes to handling last minute plans… I like to consider myself super spontaneous, but I really value prep time. Anyways, I offered to bring a summery side dish – thinking I could whip up a healthy potato salad or fresh fruit to go with the burgers and brats.

I took inventory and had carrots, onions, peppers, cabbage, and this silly jicama I bought on a whim without a clue what to do with it. It was an impulse produce purchase.

Ingredients for Jicama Slaw Recipe

I went ahead a sliced it open. It was both starchy and sweet which makes an ideal base for a summer coleslaw…. so jicama slaw it was.

The final product was crunchy and light, and a perfect additional to a summer barbeque. I served it up in mason jars, because that way I felt I was bringing something trendy too. Will mason jars will ever go out of style? I hope not because it sure made transporting this so easy.

Bring the dressing on the side and toss and shake 15 minutes before serving. It’s a great recipe to make a day or so in advance… I just didn’t have that luxury this time.

Jicama Coleslaw "Jicama Slaw"
Serves 6
This jicama slaw is both crunchy and light, and a perfect addition to a summer BBQ. Bring the dish in mason jars with the dressing on the side. Toss in the dressing and shake well 15 minutes before serving.
Write a review
Prep Time
20 min
Prep Time
20 min
For the slaw
  1. 1 jicama, peeled and julienned or thinly sliced
  2. 3 carrots, peeled and julienned or thinly sliced
  3. 1 red bell pepper, seeded and thinly sliced
  4. 1/2 head cabbage, cored and thinly sliced
  5. 1/2 red onion, thinly sliced lengthwise
For the dressing
  1. 2-3 tablespoons olive oil
  2. 2 tablespoons rice vinegar
  3. 1 tablespoon lime juice
  4. 1 tablespoon fresh mint, minced
  5. 1 teaspoon salt
  6. 1 teaspoon freshly ground black pepper
  7. 1/2 teaspoon chili powder
  8. 1/2 teaspoon red chili flakes
  1. 1 tablespoon honey
  1. Divide the cut vegetables in 6 small mason jars. I layered the vegetables in the following order for visual appeal: cabbage, carrot, onion, red pepper, and then jicama but you can also mix the vegetables before transferring to the jars.
  2. Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chili flakes in a small jar with lid. Keep, chilled, up to 2 days.
  3. At the barbeque divide the dressing among the six mason jars, shake to combine well, and let sit several minutes. Garnish with added mint if you like.
  1. Add roasted peanuts and a splash of peanut sauce to the mix to give it an Asian flair
Adapted from Snack Girl
Adapted from Snack Girl
Zest of Zen http://www.zestofzen.com/
Serves 6-8



Leave a Reply