This refreshing jicama and carrot slaw recipe is fantastic served 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
Jicama slaw shows up on Taco Tuesdays regularly at our house and it was inspired by one of my first visits to my in-laws' house in California.
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 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!
If you're thinking ahead to Cinco de Mayo or summertime 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. Or try it as a side dish for one of my family's favorite ground turkey recipes or my lunchtime favorite, No-Cook Black Bean Wraps.
What is jicama and what does jicama taste like?
- Jicama (pronounced hih-ka-ma) is a Mexican yam or turnip with a light brown exterior and white, starchy flesh.
- It 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 jicama sticks in a tupperware container in the refrigerator for easy snacking during the day.
What is the nutritional value of jicama?
- Jicama is low in calories (about 48 calories per cup), but high in fiber (about 6 grams per cup) and water content, making it a light and refreshing snack on hot weather days.
- It contains significant amounts of Vitamin C and lesser amounts of magnesium, potassium, folate and iron.
Tips for making this jicama slaw:
- Start by peeling the jicama, either using a vegetable peeler.
- Julienne the jicama by first cutting it in thin slices, then cutting those slices into matchsticks. See How to Julienne a Carrot for more tips.
- Peel the carrots and grate on a the largest holes of a box grater.
- Combine the jicama, carrot, cilantro and minced jalapeño pepper in a bowl and toss to combine.
- The dressing is breeze to make! Whisk together some fresh lime juice, honey or agave nectar (agave for vegan), cumin and salt in a bowl. Slowly whisk in the olive oil.
- For juicing both lemon and limes, I can't do without my hand-held citrus juicer (affiliate link). I wish I had bought it years ago!
While this jicama and carrot slaw recipe can stand on its own as a side dish, try piling it on fish tacos or Grilled Chimichurri Steak Tacos for an added kick of flavor and crunch.
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
Brown Rice & Bean Salad with Hot Sauce Dressing
Kicked-Up Avocado Margarita
If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
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Jicama & Carrot Slaw Recipe with Honey-Lime Dressing
Ingredients
The Dressing:
- 1 tablespoons + 2 teaspoons fresh lime juice
- ¾ teaspoon honey or agave nectar agave for vegan
- ¼ teaspoon ground cumin
- ⅛ teaspoon salt
- 1 tablespoon + 2 teaspoons extra-virgin olive oil
The Salad:
- 1 pound jicama peeled & thinly sliced
- 2 large carrots grated
- 3 tablespoons minced cilantro
- ½ jalapeno pepper seeded & minced
Instructions
- The Dressing:
- In a small bowl, whisk together the lime juice, honey or agave nectar, cumin and salt. Slowly whisk in the olive oil.
- The Slaw:
- In a large bowl, toss together the jicama, carrot, cilantro and jalapeno pepper.
- Add the dressing and toss to coat. Serve.
Notes
Nutrition
This post was originally published on May 5, 2014, and has been updated.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Frances
Pretty and refreshing. I even left out the olive oil and it was great. I threw in a few left over chick peas from another recipe and a few pumpkin seeds in some of it that was left over, and that was good too.
reenie
I didn’t have any jalapeño, but this was fresh and delicious without it.
John Wiankowski
I always look for ways to use local vegetables here in Belize. I like your recipe and will try it soon.
Lisa Bouchard
Just made this. So light & refreshing. Would never have thought of putting cumin in but it adds just the right 'something'. Will be making this regularly. Thank you!
Dara
I'm so glad to hear that you enjoyed it Lisa! We love eating this slaw on its own or using it in tacos.
Leanna
I'm one of those people who despise cilantro, so what can I use instead of it?
Dara
I would swap it out for flat-leaf parsley.
Stephanie Weaver, The Recipe Renovator
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.
Olena@iFOODreal
Amazeballs colours, napkin and recipe. Pinned and I love jicama too!