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Jicama Slaw


Also known as a "Mexican potato," jicama's flavor is often described as a cross between a potato and an apple -- it's the perfect crunchy, juicy addition to this slaw.

  • Servings: 6

Source: Everyday Food, July/August 2006


  • 1 1/2 pounds jicama (1 medium), julienned
  • 1/2 small red onion, halved and thinly sliced
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 to 3 tablespoons freshly squeezed lime juice (from 1 to 2 limes)
  • Coarse salt and ground pepper


  1. In a medium bowl, place jicama, onion, cilantro, and lime juice. Season with salt and pepper; toss gently to combine. Serve immediately, or cover and refrigerate, up to 6 hours.

Cook's Notes

Before you start cutting, peel jicama with a vegetable peeler, then halve from top to bottom (a serrated knife works best). To julienne, slice jicama halves 1/8 inch thick; lay slices flat and cut into 1/8-inch-thick sticks.

Reviews Add a comment

  • John0164
    1 JUL, 2010
    This recipe is the wrong one for this picture! The picture to the recipe are the wrong combination!!!