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5 from 4 votes

Jicama Slaw

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.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish or Salad
Cuisine: Mexican
Keyword: jicama, slaw
Servings: 6
Calories: 37kcal
Author: Sally Humeniuk


  • 1 pound jicama, peeled and cut into 3-inch-long matchsticks
  • 1 teaspoon orange zest
  • cup orange juice
  • ¼ cup sliced red onion
  • 3 Tablespoons cilantro, chopped
  • ½ 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.


Calories: 37kcal | Carbohydrates: 8g | Sodium: 197mg | Potassium: 150mg | Fiber: 3g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 23.1mg | Calcium: 9mg | Iron: 0.5mg