New This Month

Cool Jicama Slaw

Jicama is a wonderful vegetable. It is available year-round, delicious raw or cooked, low in calories, high in potassium, and keeps, uncut, in the refrigerator for up to three weeks.

  • Servings: 4


  • 1 jicama, peeled and julienned (about 4 cups)
  • 2 teaspoons minced jalapeno pepper
  • 3 tablespoons fresh orange juice
  • 1 tablespoon fresh lime juice
  • 1 teaspoon rice vinegar
  • 3 tablespoons chopped fresh cilantro
  • Kosher salt and freshly ground black pepper


  1. Place the jicama in a mixing bowl. In a small bowl, whisk together 1 teaspoon of the jalapeno, the juices, vinegar, cilantro, and salt. Pour over the jicama, toss gently, and season with salt and pepper.

  2. Arrange the slaw on 4 salad plates, garnish with the remaining jalapeno, and serve.

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