Jicama Summer season Slaw

Jicama (Hello-ku-mah) – root vegetable that’s juicy and crunchy, with a barely candy and nutty taste. Tastes like a cross between a potato and a pear… And it’s a wonderful supply of fiber and vitamin C!

Why I like it: Jicama is tremendous versatile and located at most grocery shops. Will be eaten uncooked as a snack, in salads, or cooked in stir fry. This jicama slaw has the recent style of summer time with cilantro and a crisp mixture of veggies.


Yields: 6-Eight servings

  • 2 medium jicama (in regards to the dimension of a potato), peeled and julienned
  • 1 cup crimson cabbage, julienned
  • 2-Three small radishes, peel ON and julienned
  • 1 giant carrot, ribbon lower with a vegetable peeler
  • 1/Three cup cilantro (extra if you happen to like it), chopped
  • 2 Tablespoons every avocado oil, rice vinegar, crimson wine vinegar
  • Pinch of salt


  • Mix all greens in a bowl.
  • Combine in oil, vinegars, and salt.
  • Set in fridge for 30 minutes to mix flavors.
  • Function a aspect dish or prime in your favourite grilled protein.

    jicama summer slaw

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