Jicama Slaw Recipe
Serves: 6
  • 1 ½ pounds jicama, peeled
  • 3 cups thinly sliced cabbage (green, red, Savoy, Napa)
  • 1 cup julienned radish
  • ½ jalapeño, thinly sliced into rounds (use the bottom of the jalapeño and not the stem end which contains all the seeds)
  • ¼ cup small mint leaves (or large leaves sliced)
  • 2 Tablespoons fresh squeezed orange juice
  • 4 Tablespoons fresh squeezed lime juice
  • 2 Tablespoons unrefined cold pressed olive oil
  • 2 teaspoons raw honey or maple syrup (optional)
  • ½ teaspoon salt
  1. In a food processor fitted with the julienne disc, if you have it, shred the peeled jicama. Otherwise, use the the shredding disc. You should have about 4 cups. Transfer the jicama to a serving bowl with the cabbage, radish, jalapeño and mint.
  2. In a medium bowl, whisk together orange juice, lime juice, olive oil, honey and salt.
  3. Pour enough dressing over the jicama and vegetables to coat lightly. Taste for seasoning. Serve immediately or refrigerate for several hours.
Recipe by Pamela Salzman at https://pamelasalzman.com/jicama-slaw-recipe/