Jicama Coleslaw

READY IN: 2hrs 20mins

I got this out of a magazine years ago, and have been making it all around the year. I love introducing jicama to friends and family. I have made this numerous times, have taken to many a BBQ and pot lucks. It's sometimes a little hard to get people to take the first bite , but after that they're sold!Jicama tastes like a sweet version of a potato Ya don't know what you're mising!! Chill time is cook time. I sometimes will cut either red or green bell peppers, sliced into very thin slices and add to the mixture.

Top Review by adopt a greyhound

Great salad with Mexican fish. I used coleslaw mix and was very quick to make. I did let it sit for about 4 hours and the flavor was great. Still have lots leftover.

Ingredients Nutrition

  • 3 tablespoons vinegar (your choice)
  • 3 tablespoons salad oil
  • 1 tablespoon honey
  • 14 teaspoon salt
  • 18 teaspoon black pepper
  • 3 dashes hot pepper sauce (optional)
  • 1 lb jicama, peeled and cut into thin, matchlike strips about 2-inches long (4 cups)
  • 1 cup red cabbage (can use both) or 1 cup green cabbage, shredded (can use both)
  • 1 cup carrot, shredded (about 2 medium)
  • 14 cup thinly sliced green onion


  1. In a screw-top jar combine vinegar, salad oil, honey, salt,pepper, and hot pepper sauce,(if desired).Cover; shake well.
  2. In a large bowl combine the jicama, cabbage, carrots, and green onions.
  3. Pour vinegar mixture over jicama mixture. Toss lightly to coat. Chill 2 to 24 hours.

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