This jicama slaw recipe is fresh, naturally sweet and crunchy!
Table of contents
What is Jicama?
Originally grown in Central and South America, Jicama is a nutritious root vegetable. and has a sweet, crunchy white flesh that hosts up to 40 percent of the recommended daily amount of Vitamin C . It is also known for being a good source of fiber (around 13 percent of the recommended daily amount in a ½ cup serving). Folic acid and potassium are additional nutrients found in jicama.
As a snack, simply peel the Jicama and cut into the desired shape. It will provide a nice refreshing crunch if kept cool. Adding it to salads, stir fries, soups and stews adds both texture and variety. Jicama can also be used as a low carb substitute for potatoes and cooked in the same fashion as a baked potato.
How do I select jicama?
Select Jicama that is firm with a faint sheen. Jicama can be found in the produce section of grocery stores that carry them.
How should I store jicama?
Jicama can be stored for up to two weeks in the refrigerator.
How can I get my kids to try jicama?
Have your kiddos help select vegetables in the produce section of the grocery store and allow them to assist with peeling and if age appropriate, cutting into desired shapes. This can help inspire them to new veggies like jicama. Making a new vegetable experience fun and interactive increases the likelihood of the kids trying new foods!
- 1 large jicama (about grapefruit size) or 3 small (peeled and shredded)
- ½ head red cabbage shredded
- 2 carrots peeled and shredded
- 1 large red pepper stem and seeds removed, sliced thin
- ½ white onion sliced thin
- ½ cup olive oil
- ¼ cup rice vinegar
- juice of 2 limes
- 2 tablespoons honey
- ½ teaspoon ancho chili powder regular chili powder can be used as a substitute
- ½ teaspoon red chile flakes optional
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup finely chopped cilantro leaves