2 hrs 20 mins
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.
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Units: US | Metric
- 3 tablespoons vinegar (your choice)
- 3 tablespoons salad oil
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/8 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)
- 1/4 cup thinly sliced green onion
- 1In a screw-top jar combine vinegar, salad oil, honey, salt,pepper, and hot pepper sauce,(if desired).Cover; shake well.
- 2In a large bowl combine the jicama, cabbage, carrots, and green onions.
- 3Pour vinegar mixture over jicama mixture. Toss lightly to coat. Chill 2 to 24 hours.
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Nutritional Facts for Jicama Coleslaw
Serving Size: 1 (131 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 169.4
- Calories from Fat 93
- Total Fat 10.3 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 175.2 mg
- Total Carbohydrate 18.7 g
- Dietary Fiber 6.8 g
- Sugars 8.4 g
- Protein 1.4 g