Jicama Slaw

  • Yield:8
This recipe appears in:
Menu: Memorial Day Picnic


  • For the dressing:
  • 1/2 cup fresh lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons ancho chile powder
  • 2 tablespoons honey
  • 1/2 cup mild vegetable oil, such as canola
  • Salt and freshly ground pepper
  • For the slaw:
  • 1 two pound jicama, peeled and cut into matchsticks
  • 1/4 head napa cabbage, cored and shredded
  • 2 carrots, coarsely grated
  • 1/4 cup finely chopped fresh cilantro leaves


  1. 1.

    Whisk together the lime juice, vinegar, ancho powder, and honey in a bowl. Whisk in the oil and season to taste with salt and pepper.

  2. 2.

    Combine the jicama, cabbage, and carrots in a large bowl. Pour the dressing over the jicama mixture and toss to coat well. Mix in the cilantro. Let sit at room temperature for 15 minutes before serving.

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