This simple jicama slaw recipe is delicious as a side dish, or perfect for topping tacos or pulled pork sliders! It's vegan, gluten free & easy to make in just 15 minutes. Made with a vinaigrette slaw dressing, it's light, healthy and perfect for summer!
1large jicama, approximately 1 ½ lbs - peeled and julienned
1red bell pepper, julienned
1/4cupgreen onions, chopped
Vinegar Slaw Dressing
2tablespoonslime juice, fresh squeezed
In a large bowl, combine the shredded red and green cabbage, julienned jicama and bell pepper, shredded carrots and chopped green onions and cilantro.
In a small bowl, whisk together the lime juice, white vinegar, olive oil, dijon mustard, orange juice, brown sugar, ground coriander, black pepper, celery salt and ground cumin.
Pour the dressing over the slaw and toss the ingredients together.
Serve immediately or place in the refrigerator, covered, until ready to serve.
This recipe makes approximately 14 cups of slaw. If you’re serving more than 2 side dishes at a BBQ, I recommend 1/2 cup slaw per person. If you’re serving 2 side dishes or less, I recommend 1 cup of slaw per person.
You can easily cut this recipe in half, or double it! This recipe makes a lot of slaw. If you’re looking to make less of the slaw, or more for a big gathering, simply hover over the “servings” in the recipe card above. Change the servings from 14 cups, down to 7, or up to 28, to halve or double the recipe. The ingredient amounts in the recipe card will automatically update to make your desired amount of slaw.
I do not recommend making this slaw more than 24 hours in advance. The beauty of this slaw is the crunch of the jicama. After it’s soaked in the dressing for more than a day, it starts to loose it’s crunch. You can however, prep the vegetables and slaw dressing separately up to 3 days in advance, then mix them together before serving the slaw. And no need to worry, jicama does not brown after slicing it up, like some other fruits and vegetables.