We have big plans for summer, friends. Plans that include tacos (which are totally swoon-worthy). And a taco isn’t a taco without delicious toppings, so we dreamt up a slaw using an often-underutilized vegetable that deserves some more love: jicama!
This slaw caught us off guard with how delicious, fresh, and versatile it is! It includes a unique pairing of lime and balsamic vinegar for an equal balance of brightness, acidity, and subtle sweetness (trust us — sounds weird, but it totally works). It’s not to be missed and so, so versatile (think tacos, bowls, salads, and more!). Plus, just 9 ingredients, 1 bowl, and 30 minutes required. Let us show you how it’s done!
What is Jicama?
Jicama, yam bean, Mexican turnip, Chinese potato, ahipa, saa got. These are all names for an incredibly crunchy, nutrient-packed root vegetable that really doesn’t get enough appreciation. All hail jicama!
Jicama is believed to have originated in Mexico and Central America then spread to the Philippines and, from there, to other parts of Southeast Asia. It has a mild flavor and tastes kind of like a cross between an apple and a potato, but even better than you’re probably imagining.
It’s especially rich in a prebiotic called inulin (yay, fiber!) that helps support digestive health. And it’s also loaded with vitamin C and supplies potassium, folate, iron, magnesium, and more!
Jicama can be eaten raw or cooked, but its crunchy texture makes it especially perfect for salads and slaws!
How to Make Jicama Slaw
Jicama is the star of this salad, but it’s complimented by red cabbage, carrots, cilantro, and red onion for a contrast of textures, colors, and flavors.
We like slicing the veggies into thin matchsticks by using a simple knife and cutting board — or, when in a hurry, with the help of a food processor (grating attachment) or mandolin.
The 4-ingredient dressing is incredibly simple yet bursting with flavor thanks to the natural sweetness of balsamic vinegar, the tanginess of lime juice, the richness of olive oil, and a little sea salt that brings it all together. We make the dressing in a large mixing bowl, then add the veggies and mix, making this a 1-bowl wonder!
We hope you LOVE this jicama slaw! It’s:
Crunchy
Bright
Fresh
Sweet
Tangy
& SO Delicious!
It’s the perfect side for summer and beyond! Try it in tacos, bowls, salads (just add greens), or alongside your favorite Mexican-inspired recipes. It would pair especially well with our Black Bean Plantain Enchilada Bake, Sweet Potato Black Bean Tamales, Easy 1-Pot Black Bean Soup, Vegan Collard Green Burritos, or Spicy Baked Fish Tacos (30 Minutes!).
More Summer Slaw Recipes
- Quick Citrusy Cabbage Slaw (Mayo-Free)
- Super Cleansing Slaw with Rosemary Dressing
- Crunchy Cabbage Slaw with Sesame Ginger Dressing
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Crunchy Jicama Slaw (1 Bowl!)
Ingredients
- 1/4 cup lime juice (~2 limes as recipe is written)
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil (omit for oil-free)
- 1/4 tsp sea salt
- 2 cups peeled and sliced jicama, cut in very thin matchsticks
- 1 cup shredded or very thinly sliced red cabbage (or thinly sliced on a mandolin)
- 1/2 cup very thinly sliced red onion (or sub green onion for less pungent onion flavor)
- 1 cup chopped carrots, cut in very thin matchsticks (or shredded on a mandolin)
- 1/4 cup chopped cilantro
Instructions
- In a large bowl, whisk together the lime juice, balsamic vinegar, olive oil, and sea salt.
- Add the sliced jicama, cabbage, red onion, carrots, and cilantro and toss to coat thoroughly. Taste and adjust as needed, adding more lime juice for tang, balsamic vinegar for sweetness, or a pinch of salt for balance.
- Enjoy on its own or with tacos, enchiladas, bowls, salads, and more! Will keep well in the refrigerator for up to 3 days. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate.
Dawn says
I made this and enjoyed it, but if I make it again I’ll change a few things.
For context, I didn’t buy a whole head of red cabbage for this, so I substituted Brussels sprouts, shredded on a mandoline. So the following criticisms might not be so true alongside the red cabbage. But:
The balsamic vinegar provided a good flavor but didn’t do the pale jicama any visual favors. I was serving this to a party and the brown dressing made the bowl of slaw look pretty unappealing. Next time I’ll try using apple cider vinegar instead, with some agave nectar to contribute the sweetness.
I also think it could have used a little more seasoning. After tasting the final product I added about half a teaspoon of black pepper which filled in one of the missing layers, but I feel there’s more that could be done there to perfect the flavor. I also added several green onions in addition to the amount of red onion the recipe called for, because the onion seemed lost among the ingredients otherwise.
Overall, my impression of this salad with my modifications was solid, but not stellar. I will try making it again with the red cabbage and hopefully be able to update my review.
Thanks for sharing your experience, Dawn!
Barbara says
Recipe was excellent, just as is in the proportions listed! The dressing is perfect. I’m not usually a balsamic vinegar fan, but this was just right, especially for my husband who loved it. He’s always commenting on the jicama slaw at a restaurant he frequents, & he said this was so much better!
We’re so glad you and your husband enjoyed it, Barbara. Thanks so much for the lovely review! xo
Kim says
I put this on pulled pork sandwiches on Hawaiian buns. The tanginess of the slaw was the perfect complement.
Sounds delish! Thanks for sharing, Kim!
Bubblewater says
I made this for an office meeting and pared it with your vegan chorizo for street sized tacos. We have a couple of vegans on our team and I wanted to make sure everyone could enjoy. The only difference for the slaw was I added a little bit of sugar to counter the sourness/tang of the dressing, was a little too much for me. It was perfect, everyone enjoyed it! Thank you Dana for a success!
Yum! Those tacos sound incredible! Thank you for the lovely review!
Nicole says
This was delish! So simple and super refreshing with a perfect crunch. Thank you for sharing!
We’re so glad you enjoyed the recipe, Nicole! Thank you for the lovely review! xo
Aymee Callister says
This is so so good!!!! I actually hate jicama so I used apples and it is so delicious. We love it on the Smokey bbq bean tacos….but I’m sure it’s good on everything 😂 and I love the sweetness the Apple gives. 🤤🤤🤤 thanks for the recipe.
AMAZING! We’re so glad it’s a win for you, Aymee! Thank you for sharing! xo
TONI ONEAL says
I love this slaw! Served it as a side dish with the fabulous Best Vegan Burgers.. they went together so well!!
Yum – love that combo, Toni! Thank you for sharing!
Elizabeth says
This is fantastic! The perfect accompaniment to any Mexican cuisine.
Yay! Thanks for the great review, Elizabeth!
Madeline says
I made this slaw last week (alongside your grillable veggie burgers) and it was great! So refreshing, crunchy, and bright. It was pretty fun and unlike any other slaw I’ve had- I’ll definitely be saving this recipe. Initially I was a little unsure about how balsamic would pair with the other ingredients here, but it all went together beautifully :)
Love that combo! Thank you for sharing, Madeline! xo
Anna says
Amazing! This salad is delicious as a stand-alone side or—in my opinion—an absolute must on tacos.
We agree! So glad you enjoyed it, Anna! Thanks for the review!
Laurie says
I made your smoky black bean burgers this morning to cook for dinner later& was looking for a side. Rendering seeing the recipe for jimcana slaw in an email & having everything to make it, I threw this together… Mmmmmm. It’s delicious upon taste testing & can’t wait to see how flavors blend later. I’d been waiting for a recipe to try my new fig balsamic vinegar in& used that. It added an even extra layer of flavor to the recipe. And I’ve always loved the bite of celery seeds in a slaw so I threw in a few of those; I didn’t add or change anything else. Love this& will make again 💚
What a lovely combination! And that fig balsamic sounds incredible. Thank you for sharing, Laurie! xo
Sabrina says
I really enjoyed this recipe. I’m not a fan of cilantro so I left that out and it was delicious. I really liked the dressing.
Wonderful! So glad to hear it, Sabrina. Thank you for sharing! xo
Laurie says
Remembering not rendering ** sorry
Sherri says
Another super simple, yummy dish.
Yay! Thanks for sharing, Sherri! xoxo
Carolyn says
Loved the brightness of this slaw. I didn’t have red cabbage but I did have cole slaw mix, a combination of green and red cabbage and carrots which worked great. I also added a pinch of ground ginger to the dressing which added a nice little kick. Will be making this again.
So glad you enjoyed it, Carolyn! xoxo
missi weinhart says
Simply amazing! I served it over the bbq pinto bean tacos and it was a huge hit. The colors are gorgeous and the flavor is perfection. I followed the recipe exactly and I wouldn’t change a thing. Thank you!!!!!
Yay! We’re so glad you enjoyed it, Missi. Thanks so much for sharing! xo
Steffani Packer says
Can I omit the oil? Maybe replace with aquafaba?
Hi Steffani, we think omitting would be fine. Let us know how it turns out!
Madelynn says
I’m a picky eater trying to eat more vegetables and this was delicious! I put it as a topping on street tacos. Thank you for another yummy, healthy recipe!
We’re so glad you gave it a try and enjoyed it, Madelynn! Thank you for sharing! xo
Rachel Beauregard says
I cant believe every recipe I make from you site is so amazing. This is another winner!
Woohoo! You made that so fast =) Thank you for the lovely review, Rachel!