I loved this Jicama Slaw that also has a few carrots and radishes, and I and was happy when it stayed good in the fridge for several days. And this is surprisingly low in net carbs!
Lately I’ve been buying a big jicama nearly every time I go to the store. I slice it in sticks and use it to scoop up hummus or Grandma Denny’s Vegetable Dip, or chop it up to add crunch to salad. I’m not sure how the idea popped into my head for this Jicama Slaw, but I absolutely loved this combination of little matchsticks of jicama with shredded carrots, radishes, green onion, and cilantro. I experimented a few times with jicama in salads to get just what I wanted, and for this final version I used a dressing with lime juice, Green Tabasco Sauce, Cumin, sea salt, and olive oil, but a zesty salad that’s loaded with flavor!
What is Jicama?
Do you like jicama? It’s a root crop that’s sometimes called Mexican Turnip, and I’d say the flavor is similar to turnip as well. Raw jicama is crispy and sweet, and it doesn’t turn dark when it’s cut, making it perfect to use in salads. Jicama is also relatively low in carbs and high in fiber making it perfect for carb conscious eaters. It’s sometimes cooked and used as a replacement for potatoes, which I haven’t tried.
What ingredients do you need for this recipe?
- shredded carrots
- green onion
- chopped cilantro (optional, use more green onion if you don’t want cilantro)
- fresh-squeezed lime juice, I used my fresh-frozen lime juice
- Green Tabasco Sauce (affiliate link), or use your favorite hot sauce if you don’t have this
- ground cumin (affiliate link)
- sea salt
- extra-virgin olive oil
How did I slice the Jicama?
I used a Mandoline Slicer (affiliate link) to slice the jicama into very thin matchstick pieces, which I thought had great symmetry of cut with the carrots that I bought already shredded. You could still make this if you had to chop the jicama by hand, but using a mandoline makes the job very quick.
Tips for making Jicama Slaw:
(Scroll down for complete recipe with nutritional information.)
- My former student Kaleb gave me the Mandoline Slicer (affiliate link) which made it easy to slice the jicama into matchstick strips.
- I cut the long jicama strips in half so they were close to the length of the shredded carrots.
- I love pre-shredded carrots in salads because they’re a bit firmer than the carrots you shred yourself. I used one cup of carrots, but use even less carrots if you want lower carbs.
- I cut the radishes into half-moon shapes so each piece would have a red border.
- I used a generous amount of sliced green onion and chopped cilantro, but you can use less. (I also tried this once with a combination of cilantro and parsley which was also good, and if you don’t like cilantro I’d use flat Italian parsley.)
- Whisk together ingredients to make the cumin-lime vinaigrette
- Toss the shredded carrot, jicama strips, radishes, and green onion until they’re well combined.
- Then toss with the desired amount of dressing (you may not want all the dressings if you like your salads lightly dressed.)
- Then mix in the chopped cilantro (or parsley) and toss again.
- Serve Jicama Slaw right away or refrigerate.
More Tasty Salads with Jicama:
- 4 cups matchstick jicama strips (1 medium-large jicama)
- 1 cup shredded carrots
- 1 bunch radishes, cut in to half-moon slices (about 10 radishes)
- 1/2 cup thinly sliced green onion
- 1 cup chopped cilantro (or less; can also use Italian parsley or a combination of cilantro and parsley)
- 2 T fresh lime juice (see notes)
- 1/2 tsp. Green Tabasco Sauce (or more; use your favorite hot sauce if you don’t have this)
- 1/4 tsp. ground cumin (or slightly more if you really like cumin)
- 1/4 tsp. sea salt
- 3 T extra-virgin olive oil
- Peel the jicama, then use a mandoline, large grater, or a knife to cut the jicama into matchstick pieces.
- Grate carrots (or use pre-shredded carrots like I did.)
- Wash and trim radishes, then cut into half-moon shapes.
- Wash and dry green onions, then thinly slice.
- Wash cilantro (or parsley), spin dry or dry with paper towels, then chop with chef’s knife.
- In a small bowl or glass measuring cup mix together the lime juice, Green Tabasco Sauce, ground cumin, and sea salt.
- Whisk in the olive oil, one tablespoon at a time.
- Put jicama strips, shredded carrots, sliced radishes, and sliced green onion in a bowl and toss so they are well combined.
- Then toss salad again with desired amount of dressing. (You may not want all the dressing if you like your salads on the dry side.)
- Add chopped cilantro (or parsley) and toss again.
- Serve right away or chill in the refrigerator for a few hours.
I was pleasantly surprised that this was still very good after being in the fridge overnight. It would probably keep even longer than a day, but it might need a bit more dressing added to perk up the flavors.
Recipe created by Kalyn.
Amount Per Serving: Calories: 104Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 127mgCarbohydrates: 10gFiber: 5gSugar: 3gProtein: 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
South Beach Diet / Low-Carb Diet Suggestions:
This salad is surprisingly low in net carbs, or you could make an even lower-carb version of the slaw by using less carrots and more jicama and radishes. Using carrots would make this Jicama Slaw limited to phase 2 or 3 of the original South Beach Diet.
Find More Recipes Like This One:
Use Salad Recipes for more salads like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2011. It was last updated in 2021.