Recipe: Cilantro-Jalapeño Jicama Slaw
Slaws don’t have to be made just of cabbage — there are so many other delicious crunchy vegetables out there! Refreshing jicama and beautiful red cabbage get tossed together with tangy lime juice, spicy jalapeños, and cilantro for a great slaw to serve with tacos or tamales.
The vegetables and dressing for this slaw can be prepped up to three hours in advance, but keep them separate until you are ready to serve. Tossing the slaw at the last minute helps the cabbage to retain its color and the slaw to stay crisp.
It may seem like there are lot of jalapeños and cilantro in this slaw, but don’t skimp, as they add great flavor. This slaw doesn’t wilt quickly, and even tasted wonderful as leftovers the next day.
– Christine, December 2015
Cilantro-Jalapeño Jicama Slaw
Serves6 to 8
- 3 pounds
jicama (about 3 large jicama)
- 12 ounces
red cabbage (about 1/4 of a large head of cabbage)
jalapeños, minced (seeds removed if you'd like it less spicy)
- 1/2 cup
- 3 tablespoons
- 2 teaspoons
Peel jicama with a pairing knife then cut into 1/4-inch-thick slices (this is most easily done on a mandoline). Stack a few slices of jicama on top of one another and cut into 1/4-inch-thick strips. Repeat with remaining jicama slices.
Slice cabbage 1/4-inch thick (also easily done with a mandoline). Toss cabbage and jicama together in a large bowl. Cover and refrigerate until ready to serve.
To make the dressing, combine lime juice, jalapeños, cilantro, scallions, vegetable oil, and salt in a medium bowl.
When ready to serve, toss the vegetables and dressing together until well-coated. Taste and add more salt or lime juice, if desired.