Jicama Slaw with Lime Vinaigrette (No Mayo!)
This jicama slaw is the crunchy, tangy, no-mayo side you’ll want on repeat all summer long, especially with tacos. It’s bright, refreshing, and incredibly versatile, with crisp jicama and cabbage dressed in a citrus vinaigrette that makes it the perfect healthy coleslaw for warm-weather meals.
Servings: 6
Ingredients
- 1 ½ pounds jicama peeled
- 3 cups thinly sliced cabbage green, red, Savoy, Napa
- 1 cup julienned radish
- 1/2 jalapeño thinly sliced into rounds (use the bottom of the jalapeño and not the stem end which contains all the seeds)
- 1/4 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
Instructions
- 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.
- In a medium bowl, whisk together orange juice, lime juice, olive oil, honey and salt.
- Pour enough dressing over the jicama and vegetables to coat lightly. Taste for seasoning. Serve immediately or refrigerate for several hours.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Just give it a quick toss before serving again - the jicama stays crisp!