Quick Jicama Slaw

Rating: 4.88 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This jicama slaw has an awesome blend of flavors and textures. The apple adds some nice sweetness and the dressing has just the right amount of flavor with a tiny bit of heat.

By WorldWideDeb

Gallery

Recipe Summary test

prep:
15 mins
additional:
10 mins
total:
25 mins
Servings:
8
Yield:
8 servings
Nutrition Info
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Dressing:

Directions

  • Toss red cabbage, apples, jicama, carrots, and red onion together in a large bowl.

    Advertisement

  • Whisk olive oil, rice vinegar, lime juice, cilantro, sugar, salt, red pepper flakes, cayenne pepper, and ground black pepper together in a small bowl until dressing is smooth. Pour dressing over cabbage mixture and toss to combine. Let slaw sit until flavors combine, about 10 minutes.

Nutrition Facts

Per Serving:
151 calories; protein 1.3g; carbohydrates 15.2g; fat 10.4g; sodium 169.8mg. Full Nutrition
Advertisement

Reviews (8)

Read More Reviews

Most helpful positive review

lpr
Rating: 4 stars
07/22/2017
The jicama and cabbage slaw is crunchy and refreshing. I deleted the cayene and onion; added 1/3 cup craisins and 1 can of mandarine oranges. The next time I make the slaw I may add toasted salted Sunflower seeds for protein. Read More
Helpful
(1)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
lpr
Rating: 4 stars
07/22/2017
The jicama and cabbage slaw is crunchy and refreshing. I deleted the cayene and onion; added 1/3 cup craisins and 1 can of mandarine oranges. The next time I make the slaw I may add toasted salted Sunflower seeds for protein. Read More
Helpful
(1)
Grace On Pearl
Rating: 5 stars
09/10/2018
It has a perfect blend of ingredients. I omitted the chili and cayenne & replaced it with a salt free chipotle blend. I am going top my beer battered fish tacos with it. Yum! Read More
PSOCH
Rating: 5 stars
06/17/2018
This was a great base. I hate it when people do this but here I go.... I did make some changes. I cut back on the oil. 3 T olive oil & 1 T sesame oil. Added red and orange bell peppers as well as 1 T fennel seeds. I also used 1 T of white vinegar in addition. I'll make a little more of the sauce next time and will consider adding jalapenos if they aren't too hot. Very nice. Read More
Advertisement
Farzana Saiyed
Rating: 5 stars
02/15/2019
Delicious. Read More
glennslioness
Rating: 5 stars
08/03/2020
This recipe is so good, that I never alter it. I make frequently at home, as my family (husband, kids, sister, cousins) request. I pair with fried fish tacos and the finger licking cilantro jalapeño aioli (from this site) Read More
INGA
Rating: 5 stars
06/13/2020
Delicious, nutritious, and colorful. Read More
Advertisement
Evelyn King
Rating: 5 stars
05/19/2020
Great crunchy salad. It makes tons!! Read More
© Copyright 2022 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 01/20/2022