Jicama Slaw Recipe
Discover Jicama Slaw: a crunchy, refreshing vegan salad packed with shredded veggies and dressed in a light, tangy vinaigrette. Whether you're a jicama fan or new to its taste, you're in for a treat with this colorful Cole Slaw! It's subtly sweet with a satisfying crunch and juicy texture.
Ingredients
- 1 Large jicama or 3 small about 2 pounds, peeled and finely shredded
- 1/2 head Red cabbage finely shredded
- 2 Carrots peeled and shredded
- 1 large Red pepper seeds removed and thinly sliced
- 1/2 White onion thinly sliced
Dressing:
- 1/2 cup Olive oil
- 1/4 cup Rice vinegar
- 1/4 cup freshly squeezed Lime juice
- 2 tbsp Honey
- 1/2 tsp Chili powder or ancho chili powder
- 1/2 tsp Red chili flakes
- 1 tsp Kosher salt
- 1/2 tsp freshly ground Black pepper
- 1/4 cup finely chopped Cilantro leaves
Instructions
- Place all the shredded vegetables for the jicama slaw in a large bowl.
- In a separate small bowl, whisk together the olive oil, rice vinegar, lime juice, honey, chili powder, red chili flakes, salt, pepper, and cilantro until well combined.
- Pour the dressing over the jicama slaw mixture and toss everything together until evenly coated.
- Let the slaw sit at room temperature for about 15 minutes before serving to allow the flavors to meld.
Notes
- When making the dressing, taste as you go. Adjust the sweetness with honey, tanginess with lime juice, and spiciness with chili powder to suit your preference. A balanced dressing enhances the overall taste of the slaw.
- After tossing the slaw with the dressing, let it sit at room temperature for at least 15 minutes before serving. This allows the flavors to meld together, making the slaw even more delicious.