This is the slaw to beat all others! Fresh and flavorful, this cucumber and jicama slaw recipe, with an Asian flair, is great on its own or tucked inside of tacos.
It’s hard not to be smitten with jicama when you first bite into the crisp, naturally sweet vegetable. It’s crunchiness adds interesting texture to salsas, southwestern slaws and even to dinner salads. And it really can’t be beat when served as a dipper with hummus or my favorite Mediterranean 7-Layer Dip.
As much as I love all of those recipes I just mentioned, this jicama recipe is one of my favorites. It’s fantastic served with teriyaki shrimp tacos (tuck it right into the tacos), alongside my favorite ahi tuna recipe or piled on top of Hoisin Instant Pot Chicken Breasts.
Admittedly, peeling jicama is not as easy as peeling a carrot, but it just requires a little persistence with a regular vegetable peeler, a chef’s knife or a combination of the two. From start to end, it shouldn’t take you more than a few minutes.
And what about the cucumber? Is it necessary to use an English cucumber? You could easily substitute a regular cucumber, but the beauty of an English cucumber is that you don’t have to peel it and get the benefits of the fiber and the pretty color of the peel.
Eat this slaw straight, tuck it inside of tacos or pile it on a salmon burger. Either way, I’m placing bets that you’ll be as smitten with it as I am.
Other jicama recipes:
Asian Cucumber & Jicama Slaw Recipe
- 1/2 medium jicama peeled & cut into matchsticks (about 2 cups)
- 1/2 English cucumber cut into matchsticks (about 2 cups)
- In a medium bowl, combine the jicama and cucumber. Toss with the dressing. Serve.
- In a small bowl, whisk together the rice vinegar, sesame oil, canola oil, lime juice, agave nectar (or honey), red pepper flakes and salt.
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