Jicama and Carrot Slaw with Radishes, Cilantro, and Cumin-Lime Vinaigrette

I loved this Jicama and Carrot Slaw with Radishes, Cilantro, and Cumin-Lime Vinaigrette and was pleasantly surprised when it stayed good in the fridge for several days. If you want less carbs, use lots of jicama and radishes and less carrots for this tasty slaw that’s gluten-free, dairy-free, vegan, and low-glycemic. Use Salad Recipes for more salads like this one.

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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 and Carrot Slaw with Radishes, Cilantro, and Cumin-Lime Vinaigrette, but I absolutely loved this combination.

I experimented a few times with the Jicama and Carrot Slaw to get just what I wanted, and for this final version I used a mandoline 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 (like this one I got as a gift from a student) makes the job very quick.

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 very low on the glycemic index, making it perfect for South Beach Dieters or anyone who wants to keep an eye on blood sugar.  It’s sometimes cooked and used as a replacement for potatoes,which I haven’t tried yet but plan to experiment with soon.

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

Thanks again to Kaleb for the mandoline, which made it easy to slice the jicama into matchstick strips. Then I cut the long jicama strips in half so they were close to the length of the shredded carrots.

I’m sure some people would turn up their nose at the idea of buying pre-shredded carrots, but I love them in salads because they’re a bit firmer than the carrots you shred yourself. For this salad I used the whole 10 oz. bag, but use 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 a bit 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.) 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 and Carrot Slaw with Radishes 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, Tomatoes, Cilantro, and Lime from Kalyn’s Kitchen
Jicama Salad from Simply Recipes
Crunchy Chopped Salad with Sugar Snap Peas, Jicama, Radishes, and Tomatoes from Kalyn’s Kitchen
Tangerine and Jicama Salad from Pinch My Salt
Chopped Salad with Shrimp, Cabbage, Jicama, and Cilantro-Lime Dressing from Kalyn’s Kitchen

Jicama and Carrot Slaw with Radishes, Cilantro, and Cumin-Lime Vinaigrette

I loved this Jicama and Carrot Slaw with Radishes, Cilantro, and Cumin-Lime Vinaigrette for a fresh, tasty lunch!

Ingredients:

Ingredients

  • 4 cups matchstick jicama strips (1 medium-large jicama)
  • 2 cups shredded carrots (10 oz.)
  • 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 (I used my freshly-frozen lime juice)
  • 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

Directions:

  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 (I used my freshly-frozen 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, then toss again with desired amount of dressing.  (You may not want all the dressing if you like your salads on the dry side.)
  9. Add chopped cilantro (or parsley) and toss again.
  10. Serve right away or chill in the refrigerator for a few hours.

Notes:

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.

All images and text ©

South Beach Diet / Low-Carb Diet Suggestions:
Using carrots would make this Jicama and Carrot Slaw with Radishes, Cilantro, and Cumin-Lime Vinaigrette not low in carbs and limited to phase 2 or 3 of the  South Beach Diet, but you could make a lower-carb version of the slaw by using less carrots and more jicama and radishes. (I actually think this salad would be really tasty without the carrot if you wanted to make it like that. If anyone tries that, I’d love to hear how it turns out.)

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