Jicama Slaw

Photo: Thayer Allyson Gowdy

Cut the vegetables at home, make the dressing, then toss everything together when you're ready to eat. Use a handheld slicer (like a mandoline or a Benriner) to make cutting the vegetables easier.

Yield: Makes 6 to 8 servings
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 63%
  • Protein: 1.3g
  • Fat: 10g
  • Saturated fat: 1.4g
  • Carbohydrate: 12g
  • Fiber: 4.8g
  • Sodium: 306mg
  • Cholesterol: 0.0mg

Ingredients

  • 2 carrots, peeled and julienned
  • 1 small jicama (about 1 1/4 lbs.), peeled and julienned
  • 1 large red bell pepper, cored and very thinly sliced
  • 1/4 head red cabbage, cored and very thinly sliced
  • 1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
  • 6 tablespoons olive oil
  • 6 tablespoons unseasoned rice vinegar
  • 3 tablespoons fresh lime juice
  • 1 tablespoon minced cilantro leaves, plus more for garnish
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon red chile flakes

Preparation

  1. 1. At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.
  2. 2. At home: Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days.
  3. 3. At campsite: Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.
  4. Note: Nutritional analysis is per serving.
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