Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 1 cup)

A dash of hot sauce kicks up this creamy, crunchy slaw. Use the julienne blade of a mandoline to quickly cut the jicama.

How to Make It

Combine mayonnaise, juice, and hot pepper sauce in a bowl. Add remaining ingredients; toss to coat.

Ratings & Reviews

Delicious!

LovesToCook1083
August 03, 2016
Not having used jicama before I was a little unsure but this was outstanding! It was light, crunchy and the perfect salad to have with the stuffed poblanos. I would make it again and again! I used my mandolin to slice the jicama and carrots and used Frank's red hot as the hot sauce. I splashed some more hot sauce on top after tasting. I chilled for thirty minutes before serving. Can't wait to see how it holds up overnight.