Kalyn's Kitchen

Jicama Slaw

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!

PIN Jicama Slaw to try it later!

Jicama and Carrot Slaw with Radishes, Cilantro, and Cumin-Lime Vinaigrette found on KalynsKitchen.com

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?

  • 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

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.

Jicama and Carrot Slaw with Radishes, Cilantro, and Cumin-Lime Vinaigrette found on KalynsKitchen.com

Tips for making Jicama Slaw:

(Scroll down for complete recipe with nutritional information.)

  1. My former student Kaleb gave me the Mandoline Slicer (affiliate link) which made it easy to slice the jicama into matchstick strips.
  2. I cut the long jicama strips in half so they were close to the length of the shredded carrots.
  3. 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.
  4. I cut the radishes into half-moon shapes so each piece would have a red border.
  5. 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.)
  6. Whisk together ingredients to make the cumin-lime vinaigrette
  7. Toss the shredded carrot, jicama strips, radishes, and green onion until they’re well combined. 
  8. Then toss with the desired amount of dressing (you may not want all the dressings if you like your salads lightly dressed.)
  9. Then mix in the chopped cilantro (or parsley) and toss again.
  10. Serve Jicama Slaw right away or refrigerate.

Jicama and Carrot Slaw with Radishes, Cilantro, and Cumin-Lime Vinaigrette found on KalynsKitchen.com

More Tasty Salads with Jicama:

Black Bean Salad with Jicama from Kalyn’s Kitchen
Jicama Salad from Simply Recipes
Apple Jicama Slaw from Kalyn’s Kitchen

Jicama Slaw

Jicama Slaw

Yield 6 servings
Prep Time 30 minutes
Total Time 30 minutes

I loved this Jicama Slaw, and the salad also has carrots, radishes, cilantro, green onion, and cumin-lime vinaigrette for a fresh, tasty lunch!

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

  1. Peel the jicama, then use a mandoline, large grater, or a knife to cut the jicama into matchstick pieces.
  2. Grate carrots (or use pre-shredded carrots like I did.)
  3. Wash and trim radishes, then cut into half-moon shapes.
  4. Wash and dry green onions, then thinly slice.
  5. Wash cilantro (or parsley), spin dry or dry with paper towels, then chop with chef’s knife.
  6. In a small bowl or glass measuring cup mix together the lime juice,  Green Tabasco Sauce, ground cumin, and sea salt.
  7. Whisk in the olive oil, one tablespoon at a time.
  8. Put jicama strips, shredded carrots, sliced  radishes, and sliced green onion in a bowl and toss so they are well combined.
  9. 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.)
  10. Add chopped cilantro (or parsley) and toss again.
  11. 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 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.

Nutrition Information:

Yield:

6

Serving Size:

1

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

Pinterest image of Jicama Slaw

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    25 Comments on “Jicama Slaw”

  1. This was awesome!!! Will make again and again.

  2. Pingback: 25 Root Vegetable Recipes! Awesome For Fall!

  3. Valentine, I loved this recipe. Hope you will try it. (And I have jicama on my shopping list again today!)

  4. 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