I love coleslaw but I don't love the fat and calories from mayonnaise. This slaw is light, fresh, and the perfect topping for fish or shrimp tacos, or it can hold its own as a side dish. Every time I make it I'm asked for the recipe! The Granny Smith apple is the key ingredient that sets this apart from other slaws of this type.


Recipe Summary

30 mins
1 hr
1 hr 30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Squeeze 2 lime wedges over apple pieces to prevent browning. Toss in a bowl to coat. Add coleslaw mix, jicama, green onions, carrot, cilantro, and jalapeno pepper. Stir in olive oil, rice wine vinegar, and remaining lime juice; add sugar, salt, and black pepper. Toss to mix. Chill in the refrigerator for at least 1 hour. Toss before serving.


Nutrition Facts

183 calories; protein 1.3g; carbohydrates 21g; fat 11.4g; cholesterol 3.6mg; sodium 415.8mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This turned out really good. I tried to make as written but I only have a hand grater and I couldn't get that apple to grate for nothing. The little bit I could get to grate just turned into watery mush so I gave up and cut it into matchsticks instead. I made two different slaw's for taco's last night. Hubs liked the creamier one better but I preferred this one. I used both white and red cabbage to give it more color. I really liked the texture the jicama added. This is a great slaw for tacos! Read More