Photo: Thayer Allyson Gowdy
Total Time
1 Hour
Yield
Makes 6 to 8 servings

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.

How to Make It

Step 1

At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.

Step 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.

Step 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.

Step 4

Note: Nutritional analysis is per serving.

Ratings & Reviews

Fresh and Crisp

anfran
June 11, 2017
I had something very similar at a local restaurant and went searching for a recipe I could use at home.  I'm so glad I found THIS one.  It is excellent.  I made it exactly as the recipe is written but added crushed quicos on top for the CRUNCH FACTOR.  I have served this recipe many  times to many people and everyone loves it.  

ChazJS's Review

ChazJS
July 11, 2010
Most of my dinner guests had never heard of Jicama, much less taste it. This beautiful salad is full of flavor, crunch, color, and packed with nutrients from the dark colored vegetables. The taste is crunchy, cool and savory-sweet. This is definitely a "show off dish" at your next get together. I last paired it with Beer-braised turkey tacos.

mariecurie's Review

Maruja
July 11, 2012
This is a most excellent slaw. I wouldn't change any of the ingredients. Make it as written. I was a little leery making it because my husband is quite attached to cole slaw - but he loved it. It was also the first foray into jicama - I recommend giving it a try as well as this slaw.

VLSoriano's Review

VLSoriano
September 19, 2012
N/A

Maruja's Review

mariecurie
July 08, 2011
I modified this a bit to work with the vegetables I had on hand (added zucchini, omitted red onion) and it was delicious. Served it with grilled shrimp and warm corn tortillas.