Here’s a fresh and crunchy little salad-slaw that pairs well with Mexican Tacos or frankly, any summer recipe. Jicama Slaw is quick, with just a few ingredients; crunchy, delicate flavored jicama, bold red onion, bright cilantro, and sweet/tangy orange juice and zest. If you’re wanting to keep a low calorie, healthy treat in the fridge to munch on, this is great for that too!
Cut the jicama into skinny matchsticks to absorb the other flavors. Slice red onions however you like, chop the cilantro and splash with the orange juice and zest. I recommend refrigerating for at least an hour to allow the ingredients to absorb into the jicama and overnight is even better. And that’s pretty much it!
MY LATEST VIDEOS
Excellent options for a delicious and fresh Mexican menu, along with the Jicama Slaw, serve a nice Classic Mexican Rice, Pickled Red Onions, and Easy Chicken Tacos. And for other recipes that I think you’ll like with this slaw, try my BBQ Cauliflower Tacos with Chickpeas, or My Big Fat Greek Tacos.
The jicama, red onion, and cilantro in this recipe create the perfect combination. Jicama adds crunch and a delicate taste, while the red onions are bold and cilantro adds bright freshness. The "dressing" is simply a splash of fresh orange juice and zest. This slaw can be made up to two days in advance of serving. Great as a side or added into tacos of any type.
- 1 pound jicama, peeled and cut into 3-inch-long matchsticks
- 1 teaspoon orange zest
- 1/3 cup orange juice
- 1/4 cup sliced red onion
- 3 tablespoons cilantro, chopped
- 1/2 teaspoon salt
Combine all ingredients in bowl; cover and refrigerate until ready to serve.
The jicama slaw may be made at least two days prior to serving and keeps covered in the refrigerator for up to five days.
To add a little heat to the slaw, slice one jalapeno pepper into very thin rings and toss with recipe ingredients.
Serve either alongside your favorite Mexican meal as a fresh crunchy side dish or use as one of the ingredients in chicken, fish, vegetable or beef tacos.
Recipe adapted from ATK Best Mexican Recipes.
