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Jicama Slaw

Recipe by Chef Tre Wilcox

To add another flavor to this slaw I use jicama instead of cabbage. In my kitchen we use a Japanese mandolin to cut the jicama. We also mix the olive oil and lime juice separately in a mixing bowl before dressing the slaw. You may want to try adding a bit of honey to the dressing to cut back the tartness.


  • 1 small jicama - peeled and julienned
  • ½ carrot - peeled and julienned
  • 1 small red onion - peeled and julienned
  • 1 red bell pepper - julienned
  • 1 tablespoon cilantro leaves (remove stems)
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • Salt to taste


Combine jicama, carrot, red onion, bell pepper and cilantro in a mixing bowl. Toss with olive oil, lime juice and season with salt. Serve right away. 


4 servings

Nutritional Information

Calories: 92
Fat: 7g
Cholesterol: 0g
Carbohydrate: 7g
Protein: <1g
Sodium: 15mg
Fiber: 5g


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