What do you do when you’ve got cabbage haters in the house?
You make jicama slaw, that’s what!
I feel like jicama is that forgotten introvert friend who quietly sits on the couch during parties.
“Oh there you are, Jicama! How could I have forgotten about you!”
If you’re not familiar with jicama, it’s a root vegetable that can be eaten fresh. It’s got a crunch & texture like an apple, but it’s not sweet in any way, and it’s 100% awesome.
Jicama is a great replacement for cabbage and actually, our family just voted and then decreed that from now on our household shall henceforth only eat jicama. Cabbage shall be thrown out into the streets for good. Jicama slaw is all we shall know.
Did you know that jicama is a great prebiotic? A prebiotic fuels the beneficial bacteria in your gut. So, while probiotics help colonize your intestinal tract with good bacteria, prebiotics are special compounds that feed those bacteria buddies.
What makes a great Jicama Slaw?
Jicama is such a refreshing vegetable, that you really need to add bright flavors to the dish to compliment it. I think what makes this dish so great is the cilantro. Cilantro makes everything better, am I right? For this dish, it adds the perfect amount of bright flavor & freshness. Enjoy!
Shredded carrots are a must in any slaw, so they go perfectly in this set up as well. I considered adding zucchini, but I forgot to get it at the store, so it had to be left out. I’m glad I didn’t add it, though, because zuchinni would have been a bit limp and we want this jicama slaw fresh, bright, and crunchy, don’t we?
The last star of the dish are golden beets. Hear me out on this one. I know what you’re thinking, “Beets in a jicama slaw?! Blasphemy!” Oh, but just you try it! Golden beets are mild in flavor and give a big boost to the nutritional content of this slaw. Don’t leave it out!
To shred it all as quickly as possible, you can use a veggie shredder or just take a veggie peeler and go to town.
How to prepare Jicama
When you start prepping the jicama, you’re going to be reminded of that time you tried to slice fresh butternut squash and you bent your knife and said a few choice words.
This will not be like that time.
The best way to prepare jicama is to first peel it, then cut it into smaller pieces, about 1/2 inch thick. After that, you can use a veggie slicer or shredder to get your jicama all shredded. No choice words necessary.
Jicama Slaw Recipe
- 1 large bulb of jicama , shredded
- 4 large carrots , shredded
- 1 golden beet , shredded
- 1 bunch diced green onions
- 1/2 c minced cilantro
Combine shredded veggies & cilantro in a bowl.
Mix dressing ingredients in blender and pour over slaw.
Jicama instead of cabbage–brilliant! And I love golden beets. Totally saving this for the next time I make BBQ. Thanks!
DaNelle Wolford says
You’ll love it! It’s a favorite of ours over here!
Hi DaNelle 🙂 I’m an urban hippie blogger up in Anchorage, Alaska, and I was searching for fun, creative cabbage recipes, since our growing season is almost over. This looks scrumptious! I’m definitely going to have to try it, perhaps paired with some shredded BBQ moose. Thank you for sharing!
DaNelle Wolford says
Wow, Alaska! How cool is that! I also just stalked your blog haha, looks great!
I live near the Outer Banks of NC. I have never seen jicama here. Granted we have limited options for groceries-Wal-mart, Food Lion, Harris Teeter, Publix, Fresh Market and a few fruit/vegetable stands. What areas of the U.S. are they grown? I had planned to grow a garden this year but circumstances are putting that on hold. Thank you for your help. Sincerely,Char
Jicama is a tropical plant that grows best in warm climates throughout Central America and USDA zones 7 through 10.
You can check zones here: https://www.richters.com/show.cgi?page=InfoSheets/NA.html
Thank you -Bobbi (DaNelle’s Assistant)
I’ll try this version next time I buy a jicama. I make a salad similar to this : jicama, Granny Smith apples, cilantro and lime juice are the mainstays and then vary it a bit with what I have on hand. Just something I made up and didn’t write down. I do that a lot.
Katie Brown says
This looks tasty! I have to totally disagree that cilantro makes everything taste better though. Of course I’m a weirdo supertaster who can’t stand coffee, dark chocolate, and a number of other foods… like cilantro. 😀
DaNelle Wolford says
Haha, I guess that’s okay 😉