Jicama Carrot Radish Slaw
I loved this Jicama Carrot Radish Slaw, and I was so happy when the jicama slaw stayed good in the fridge for several days. And this tasty carrot radish slaw with jicama is surprisingly low in net carbs!
PIN Jicama Carrot Radish Slaw to try it later!
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 Grandma Denny’s Homemade Ranch Dip, Guacamole, or Easy Avocado Sauce.
And I’m not sure how the idea popped into my head to make Jicama Carrot Radish Slaw, but I absolutely loved this combination of little matchsticks of jicama with shredded carrots, radishes, green onion, and cilantro (optional).
I experimented a few times to get just what I wanted for the jicama slaw recipe, and for this final version I used a dressing with lime juice, Green Tabasco Sauce, Cumin, sea salt, and olive oil, for a delicious slaw made with jicama, carrots, and radishes that’s loaded with flavor!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- jicama
- shredded carrots
- radishes
- 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 (affiliate link)
What is Jicama?
Do you like jicama? It’s a root crop that’s sometimes called Mexican Turnip, and I’d say the flavor of is similar to raw 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 yet.
How did I slice the Jicama to use it for slaw?
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 and easy.
What if you don’t want cilantro in this jicama slaw recipe?
If you’re someone who doesn’t enjoy the flavor of cilantro, just use a bit more thinly-sliced green onion and the jicama slaw will still be delicious!
Tips for making Jicama Carrot Radish Slaw:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Years ago a student named 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. (If you don’t like cilantro I’d just use a bit more sliced green onion.)
- 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 (optional) and toss again.
- Serve Jicama Carrot Radish Slaw right away or refrigerate.
Make it a Low-Carb Meal:
This would be delicious served with Low-Carb Slow Cooker Pulled Pork, Grilled Fusion Chicken, Grilled Boneless Pork Chops, Salmon Roasted in Olive Oil, or Herb-Marinated Air Fryer Chicken Thighs for a low-carb dinner.
More Tasty Salads with Jicama:
- Black Bean Salad with Jicama
- Apple Jicama Slaw
- Laurel’s Jicama Salad
- Black Bean Salad with Jicama
- Cross-Cultural Jicama Avocado Salad
Jicama Carrot Radish Slaw
I loved this Jicama Carrot Radish Slaw, and the salad also has cilantro, green onion, and cumin-lime vinaigrette for a fresh, tasty lunch! If you don't enjoy cilantro just use a bit more thinly-sliced green onion.
Ingredients
Ingredients
- 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)
Dressing Ingredients
- 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
Instructions
- 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.
Notes
I used my fresh-frozen lime juice for this recipe. I used Green Tabasco Sauce (affiliate link) but use any Jalapeno sauce you prefer.
I was pleasantly surprised that this was still very good after being in the fridge. It would probably keep for several days, but I ate all of mine the second day after it had been in the fridge overnight! It might need a bit more dressing added to perk up the flavors if you keep it longer.
Recipe created by Kalyn.
Nutrition Information
Yield
6Serving Size
1Amount 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 jicama slaw 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 for 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, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for Jicama Carrot Radish Slaw was first posted in 2011. It was last updated with more information in 2024.
27 Comments on “Jicama Carrot Radish Slaw”
We just spent some time in Mexico and this salad brought some of those flavors home to us. I’ve made it twice. First time I used white onion, red Tabasco sauce and parsley, because it was what I had on hand. It was delicious. Made it a second time with all the recommended ingredients and my husband loved it even more.
Visiting Mexico is definitely one reason I started to think about using Jicama in recipes! So glad you enjoyed the recipe.
This was awesome!!! Will make again and again.
So glad you liked it! I am such a jicama fan!
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Valentine, I loved this recipe. Hope you will try it. (And I have jicama on my shopping list again today!)
Hi, Kalyn, and thank you for this post. Your recipe looks absolutely delish, not to mention gorgeous to look at.
I've recently discovered Jicama and like some of the others who commented here, I eat it before I get to experiment with it. But now that I've seen your recipe, I'm hoping to actually get the Jicama into a salad, like yours.
Thanks again for your great post
Valentine
Elizabeth, thanks! Hope you enjoy the salad as much as I did.
Wow — I've got to try this — it looks so good : ) The jicama is sweet, the radish is spicy, the lime sour, carrots are my favorite and I have cilantro growing in my hoop house . . . thank you, Kalyn, you recipes are so inspiring!
Cassie, glad you are liking the recipes.
Katie, I create all the archive pages by hand and really don't have time to add a page like that (plus figure out what recipes would go there out of 860+ recipes on the blog.) But you can find lots of recipes for a certain type of cuisine by typing a keyword into the search bar such a "Thai" or "Middle Eastern." You would get ever recipe that has those words in it.
Hello,
I have now been using your site for about 1.5 months (as long as I have been on the SBD) and I have to say, this is a great site! Your creative and tasty recipes are just what is needed to ensure success on this diet through variety. Thank you so much for the time and effort you put into this!
One question; have you considered having a recipe category for ethnic dishes, broken down by ethnicity? I personally am using this diet as a reason to broaden my culinary and palette horizons. 🙂
Maybe it's already here and I just haven't found it…?
This salad looks delicious and perfect for spring and summer!
Thanks Chris! Lots of salads are eaten around here too. Some people like dessert, but I just love my salads!
Another yummy salad, Kalyn. I love jimaca and try to keep it on-hand for salads, my main food.
I love jicama – this looks like a great make-ahead salad and it's so colorful!
Nate love the idea of using jicama in spring rolls and wonton fillings!
Thanks Joanne! I agree, it's really under-used and so tasty.
Jicama has SUCH a great flavor and I think it's really under-used as far as veggies go! I tend to think of jicama as tasting like an apple mixed with a (raw) potato…but in a good way. 😛 Love this salad!
Jicama is so versatile. We use it in several of our dishes, from salads to wonton filling and spring roll filling. It's just perfect for giving a cool crunch to your dishes.
Suzette, I agree; nice to get recipe ideas from lots of sources!
Jen, glad you like it!
I really like Jicama and carrots, they are soo healthy. Thanks for the recipe Kalyn =)
It is so nice to see different recipe blogs. Because I am a very
versatile individual,espcially on recipes!
Pam I love radishes too. Every year I grow them, although the ones from the store are a lot prettier than mine!
I am always looking for recipes like this when I am lured into buying gorgeous radishes at the store!
Lisa, I know just what you mean about cooking it. Haven't cooked it yet either but I saw a recipe for jicama hash brown which sounded kind of interesting. (Or maybe weird, we'll see!)
I love raw jicama. I've heard that when cooked, it keeps it's crunchy texture, kind of like a water chestnut. I've never cooked them myself though because once I peel them, I eat them before I can get them in a recipe! hahaha. yum!
Doreen Jicama is definitely sweeter than turnip but I think they are similar. (Maybe I need to get some of each and do a side-by-side taste test!)
this slaw looks and sounds delicious Kalyn – very colorful and healthy! I like jicama – but have never associated it with the flavor of turnips (which I don't think I like … it might be a childhood thing) I should try turnips again soon – as I probably do like them since I like jicama!