Jicama Cilantro Red Cabbage Slaw

Total Time
20mins
Prep 20 mins
Cook 0 mins

This is a festive salad with crunch and vibrant flavor. (hee-cah-mah) a member of the morning glory family that comes from Mexico and South America. A cousin of the sweet potato

Ingredients Nutrition

Directions

  1. Whisk dressing in a large bowl.
  2. Add the salad ingredients mixing to combine all. season to taste.
  3. Chill for a couple hours to over night for flavors to meld.
Most Helpful

5 5

I'm not leaving stars because I don't think it would be fair. I couldn't find jicama (although I know I've seen it in my grocery store before). I had my heart set on the recipe so I made it anyway. Also, I used the pre-shredded Dole cole slaw bag instead of shredding red cabbage. So, I'm not leaving stars because I think I changed too much, but I will say that I really enjoyed what I had. I had to add more salt once I served it, but I only used about a half a teaspoon (and roughly halved the recipe.) I cannot wait to try it with jicama!! 8/2010 update: Found jicama! It was awesome!!!

5 5

This is absolutely delicious! Thanks so much for a great recipe Rita! The supermarket didn't have any jicama today so I substituted two grated gala apples. I'm sure the jicama would have added a nicer crunch but the apples tasted great and soaked up the extra dressing that would have coated the jicama. The slaw has a great balance of sweet and spicy and the cilantro stands out wonderfully! I can't wait to make this again!!

5 5

SO good & popular too! I served it along side my Chipotle Pulled Chicken BBQ Sandwiches. Many people placed this on top of the sandwich. It was so flavorful & so good too! I introduced about 10 people to jicama! Thank you!