Mohamed Shili This delicious Jicama Slaw is a quick and refreshing side dish that’s perfect for any meal. With a tangy lime dressing, crunchy jicama, and a kick of ancho chili powder, it’s both nutritious and easy to make. You can customize it by adding common ingredients like radishes or jalapeños for extra flavor!
Ingredients Needed:
- 1 large jicama, peeled and finely shredded
- 1/2 napa cabbage, finely shredded
- 2 carrots, shredded
- 1/2 cup freshly squeezed lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons ancho chili powder
- 2 tablespoons honey
- 1/2 cup canola oil
- Salt and freshly ground black pepper
- 1/4 cup finely chopped cilantro leaves
How To Make Jicama Slaw Recipe?
- Prepare the Vegetables: In a large bowl, combine the shredded jicama, napa cabbage, and carrots.
- Make the Dressing: In a medium bowl, whisk together the lime juice, rice vinegar, ancho chili powder, honey, and canola oil. Season with salt and pepper to taste.
- Toss the Slaw: Pour the lime mixture over the shredded vegetables and toss everything together until well-coated.
- Add Cilantro: Gently fold in the chopped cilantro leaves.
- Let It Rest: Allow the slaw to sit at room temperature for 15 minutes before serving.
Recipe Tips:
- Shred the Vegetables Finely: For the best texture, make sure to finely shred the jicama, cabbage, and carrots. This helps the dressing coat everything evenly.
- Let It Rest: Allow the slaw to sit at room temperature for 15 minutes before serving. This lets the flavors blend together.
- Adjust the Spice Level: If you like more heat, add extra ancho chili powder or toss in a chopped jalapeño.
- Use Fresh Lime Juice: Always use freshly squeezed lime juice for the best flavor. Bottled juice can taste a bit bitter.
- Chill Before Serving: If you prefer a cooler slaw, refrigerate it for 30 minutes before serving. This enhances the crispness.
How To Store Leftovers?
Let the slaw cool to room temperature before storing it in an airtight container in the fridge for up to 2 days.
Nutrition Facts:
- Calories: 120 kcal
- Total Fat: 4.5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 73mg
- Potassium: 548mg
- Total Carbohydrate: 16g
- Dietary Fiber: 5g
- Sugars: 7g
- Protein: 3g
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Jicama Slaw
Description
This delicious Jicama Slaw is a quick and refreshing side dish that’s perfect for any meal. With a tangy lime dressing, crunchy jicama, and a kick of ancho chili powder, it’s both nutritious and easy to make. You can customize it by adding common ingredients like radishes or jalapeños for extra flavor!
Ingredients
Instructions
- Prepare the Vegetables: In a large bowl, combine the shredded jicama, napa cabbage, and carrots.
- Make the Dressing: In a medium bowl, whisk together the lime juice, rice vinegar, ancho chili powder, honey, and canola oil. Season with salt and pepper to taste.
- Toss the Slaw: Pour the lime mixture over the shredded vegetables and toss everything together until well-coated.
- Add Cilantro: Gently fold in the chopped cilantro leaves.
- Let It Rest: Allow the slaw to sit at room temperature for 15 minutes before serving.
Notes
- Shred the Vegetables Finely: For the best texture, make sure to finely shred the jicama, cabbage, and carrots. This helps the dressing coat everything evenly.
- Let It Rest: Allow the slaw to sit at room temperature for 15 minutes before serving. This lets the flavors blend together.
- Adjust the Spice Level: If you like more heat, add extra ancho chili powder or toss in a chopped jalapeño.
- Use Fresh Lime Juice: Always use freshly squeezed lime juice for the best flavor. Bottled juice can taste a bit bitter.
- Chill Before Serving: If you prefer a cooler slaw, refrigerate it for 30 minutes before serving. This enhances the crispness.
Jicama Slaw