May 5
2014

Jicama & Carrot Slaw Recipe with Honey-Lime Dressing

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Whip up this refreshing jicama and carrot slaw recipe to serve as a side dish or pile high on fish tacos. It’s perfect for your Cinco de Mayo party, too!
Jicama & Carrot Slaw Recipe with Honey-Lime Dressing | cookncanuck.com #vegan #vegetarian #recipe

It was one of my first visits to my in-laws’ house and I was a Canadian with a distinct lack of knowledge when it came to Mexican food of any kind. My husband had been talking about his mum’s chicken enchiladas since we met and couldn’t wait for me to try them (and then try to re-create them at home, of course…no pressure). I was sold on the enchiladas at first bite, but was just as smitten with the crisp, white vegetable that she served on the side.

Jicama (pronounced hih-ka-ma) is a Mexican yam or turnip that has a crisp texture (like biting into a carrot stick) and a slightly sweet, but mild flavor. It’s fantastic for snacking on raw, either on its own or dipping it into hummus. Just peel off the light brown skin and slice up the inside. Store the slices in a tupperware container in the refrigerator for easy snacking during the day.

Jicama & Carrot Slaw Recipe with Honey-Lime Dressing | cookncanuck.com #vegan #vegetarian #recipe

If you’ve been asked to bring a side dish to a Cinco de Mayo party, or are thinking ahead for those summer barbecues, this jicama and carrot slaw is something to add to your list. It takes no time to put together and the lime and honey vinaigrette dressing give it a light and fresh flavor that you don’t find with most slaws.

Jicama & Carrot Slaw Recipe with Honey-Lime Dressing | cookncanuck.com #vegan #vegetarian #recipe

While this can stand on its own as a side dish, try piling it on fish tacos or shrimp tacos for an added kick of flavor and crunch.

Jicama & Carrot Slaw Recipe with Honey-Lime Dressing | cookncanuck.com #vegan #vegetarian #recipe

According to my husband, this slaw should accompany a double batch of my mother-in-law’s chicken enchiladas once a week. Happy to oblige.

Other Cinco de Mayo recipes:

Cinco de Mayo recipes | cookincanuck.com #cincodemayo
Cookin’ Canuck’s Brown Rice & Bean Salad with Hot Sauce Dressing
Cookin’ Canuck’s Kicked-Up Avocado Margarita
What’s Gaby Cooking’s Grilled Guacamole
Cookie & Kate’s Sweet Potato & Black Bean Tacos with Avocado-Pepita Dip
Slender Kitchen’s Chicken Tostadas

Jicama & Carrot Slaw Recipe with Honey-Lime Dressing

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Serves 8

Serving Size: 1/2 cup

Calories per serving: 54 cal

Fat per serving: Total Fat 2.9g / Saturated 0.4g

Jicama & Carrot Slaw Recipe with Honey-Lime Dressing

Calories 53.9 / Total Fat 2.9g / Saturated Fat 0.4g / Cholesterol 0mg / Sodium 50.7mg / Total Carbohydrates 7.0g / Fiber 2.8g / Sugars 2.4g / Protein 0.6g / WW (Old Points) 1 / WW (Points+) 1

Ingredients

    The dressing:
  • 1 tbsp + 2 tsp fresh lime juice
  • 3/4 tsp honey or agave nectar
  • 1/4 tsp ground cumin
  • 1/8 tsp salt
  • 1 tbsp + 2 tsp extra-virgin olive oil
  • The salad:
  • 1 lb. jicama, peeled & thinly sliced
  • 2 large carrots, grated
  • 3 tbsp minced cilantro
  • 1/2 jalapeno pepper, seeded & minced

Instructions

    The dressing:
  1. In a small bowl, whisk together the lime juice, honey or agave nectar, cumin and salt. Slowly whisk in the olive oil.
  2. The slaw:
  3. In a large bowl, toss together the jicama, carrot, cilantro and jalapeno pepper.
  4. Add the dressing and toss to coat. Serve.

Notes

From the kitchen of Cookin' Canuck | www.cookincanuck.com

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{ 12 comments… read them below or add one }

1 Taylor @ Food Faith Fitness May 5, 2014 at 4:36 am

It’s true, we don’t really do a lot of Mexican in Canada! I do, however, LOVE jicama so I am lovin’ all up on this slaw! Pinned

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2 Frank @Memorie di Angelina May 5, 2014 at 5:37 am

Hmmm… this looks really refreshing!

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3 Allison @ Clean Wellness May 5, 2014 at 6:55 am

We all need more Mexican food in our lives! I still haven’t tried jicama, because I’ve never really known how to eat it. This would be perfection with enchiladas! Also, I didn’t try avocado until I was almost 20 -I eat them daily now! I’m going to give this slaw a go with the agave :) Happy Cinco de Mayo from a fellow Canadian :)

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4 Abby @ The Frosted Vegan May 5, 2014 at 6:58 am

How pretty! I feel like jicama is always a forgotten about ingredient, but so good!

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5 Catherine May 5, 2014 at 9:08 am

This is something I really enjoy. Blessings dear. Catherine

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6 Ali | Gimme Some Oven May 5, 2014 at 7:48 pm

Oh man, I keep seeing this on Pinterest today and oooohing and ahhhing over those colors. Beautiful!! And I have no doubt it tastes amazing too! :)

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7 Kim May 5, 2014 at 8:43 pm

Looks so simple and refreshing! I just love jicama!

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8 Christine from Cook the Story May 6, 2014 at 8:17 am

This looks too easy NOT to make!

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9 SeattleDee May 6, 2014 at 9:07 am

Lime and honey give vinaigrette SUCH a great flavor base, this dressing and slaw sound delicious. (Currently in B.C. & convinced that my boat galley offers the best SW and Mexican food in town – LOL)

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10 Carol at Wild Goose Twea May 6, 2014 at 2:37 pm

What a wonderful variety of carrot salad! Plus the dressing is a winner. I ate a similar dressing prepared by a Guatemalan lady whose cooking I was privileged to
eat. The dressing was one of my favorite parts of the delicious meal.

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11 Olena@iFOODreal May 6, 2014 at 6:06 pm

Amazeballs colours, napkin and recipe. Pinned and I love jicama too!

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12 Stephanie Weaver, The Recipe Renovator May 8, 2014 at 10:29 am

Dara this looks lovely. It’s nice to revisit my friends now that I’m back to blogging, and great to see that you offer nutritional analysis too! Thanks. Now that I’m very low sodium, that is super-helpful.

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