6 servings (serving size: 1 cup)

A mandoline makes easy work of cutting the jicama and carrot into julienne strips; if you don't have one, coarsely shred them.

How to Make It

Combine first 8 ingredients in a large bowl, and toss gently to coat. Let stand 10 minutes. Stir in the cilantro just before serving. Garnish with cilantro sprigs, if desired.

Ratings & Reviews

carolfitz's Review

April 25, 2009
Fresh, light dressing made to recipe. Used on store-bagged coleslaw blend with the added onion. Served with CL's lime-cilantro pork tacos. Very good.


November 05, 2015
Very refreshing. I've made it twice. Left out the cilantro (which I don't care for) with no ill effects. I shredded the vegetables using my food processor.

noelle71's Review

April 20, 2013

detailaddict's Review

August 20, 2011
This was just ok; I enjoy the texture of jicama but I don't think this was worth all of the work julienning the vegetables. If I make this again I'll just shred them with my food processor. I served this with CL Fish Tacos (Dec. 2006) and sauteed plantains.

tastytreats's Review

September 18, 2009
This salad on its own is not overly exciting, but it has good flavor, great texture, and makes an excellent complement to spicier dishes, like enchiladas. We've also enjoyed it with the Black Bean and Tomato Soup with Cilantro-Lime Cream.

EllenDeller's Review

June 21, 2009
Very good salad, fresh and light. Although I don't own the particular kitchen tool indicated, I just julienned everything with a knife. Not hard. Although it's very simple, I'm giving it a top rating because it's so perfect with heavy Mexican entrees like enchiladas or chiles rellenos. I served this with the excellent CL chiles rellenos gratin and rice.