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Carrot, Jicama, and Red Cabbage Slaw

Myriad flavors combine to create this tasty slaw, which can be served atop our Chorizo con Queso Tortas.

  • Yield: Makes about 4 cups
Carrot, Jicama, and Red Cabbage Slaw

Source: The Martha Stewart Show, March 2010


  • 2 teaspoons whole anise seeds
  • 2 cups julienned red cabbage
  • 1 cup julienned carrots
  • 1 cup julienned jicama
  • 1 large jalapeno, thinly sliced crosswise
  • 3 tablespoons freshly squeezed lime juice
  • 1 scant teaspoon coarse salt
  • 1 teaspoon sugar
  • 1/3 cup chopped cilantro
  • 1 tablespoon chopped fresh mint


  1. Heat a small, heavy-bottomed skillet over high heat. Add anise seeds and toast, stirring constantly, until fragrant, about 30 seconds. Remove anise seeds from pan and let cool to room temperature.

  2. In a large bowl, mix together cabbage, carrots, jicama, and jalapeno. Add lime juice, salt, sugar, cilantro, mint, and cooled anise seeds; toss to combine; let stand at least 1 hour, stirring occasionally, before serving. Slaw is best when made up to 3 days in advance and can be stored in an airtight container, refrigerated.


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