Best 4 Jicama Coleslaw Recipes

Jicama coleslaw is a refreshing and crunchy salad that is perfect for summer gatherings or potlucks. This versatile dish can be made with a variety of ingredients, including shredded jicama, cabbage, carrots, and red onion. It is typically dressed with a mayonnaise-based dressing, but there are also many vegan and gluten-free options available.

This article features three delicious jicama coleslaw recipes that are sure to please everyone at your next party. The first recipe is a classic jicama coleslaw that is made with shredded jicama, cabbage, carrots, red onion, and a mayonnaise-based dressing. It is simple to make and can be prepared in just 15 minutes. The second recipe is a spicy jicama coleslaw that is made with shredded jicama, cabbage, carrots, red onion, jalapeños, and a creamy dressing made with Greek yogurt and lime juice. It is perfect for those who like a little bit of heat in their food. The third recipe is a vegan jicama coleslaw that is made with shredded jicama, cabbage, carrots, red onion, and a dressing made with tahini, lemon juice, and olive oil. It is a healthy and delicious option for those who are looking for a plant-based meal.

Let's cook with our recipes!

APPLE JICAMA COLESLAW

Apple Jicama Coleslaw image

This crispy, crunchy, and extremely refreshing coleslaw recipe features an under-utilized vegetable found in almost every large American grocery store's produce section. I'm talking about jicama.

Provided by Chef John

Categories Salad Coleslaw Recipes With Mayo

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

½ small head green cabbage, cored and thinly sliced
½ jicama, sliced into matchsticks
1 large sweet apple (such as Fuji), sliced into matchsticks
½ cup mayonnaise
¼ cup pineapple juice
1 teaspoon white sugar
hot sauce to taste
salt and freshly ground black pepper to taste
¼ bunch chopped fresh cilantro
⅓ ounce toasted corn bits (such as CornNuts ®), crushed

Steps:

Place cabbage, jicama, and apple in a large bowl and toss to combine.
Whisk mayonnaise, pineapple juice, sugar, hot sauce, salt, and pepper in a bowl until mixture is smooth and fluffy, 1 to 2 minutes.
Pour mayonnaise mixture over cabbage, jicama, and apple; toss to combine. Let sit for 5 minutes.
Mix in cilantro and toss again.
Garnish with toasted corn bits and serve immediately.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 25.6 g, Cholesterol 10.4 mg, Fat 22.5 g, Fiber 7.8 g, Protein 2.5 g, SaturatedFat 3.4 g, Sodium 206.4 mg, Sugar 12.8 g

JICAMA COLESLAW

Jicama Coleslaw image

Provided by Molly O'Neill

Categories salads and dressings

Time 10m

Yield Six to eight servings

Number Of Ingredients 12

Ingredients

2 cups shredded radicchio or red cabbage
1/2 cup grated carrots
1 small onion grated
1 medium-size jicama, peeled and julienned
1 red bell pepper, stemmed, cored, deribbed and julienned
1 yellow bell pepper, stemmed, cored, deribbed and julienned
1 jalapeno chili, seeded and minced
1/2 cup mayonnaise
1 tablespoon honey
1 tablespoon raspberry vinegar
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste

Steps:

In a large bowl, combine the radicchio or cabbage, carrots, onion, jicama, bell peppers and jalapeno. In a small bowl, whisk together the mayonnaise, honey, vinegar, lemon juice, salt and pepper. Add the salad and toss to coat well. Refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 6 grams

JICAMA BUTTERMILK COLESLAW-ANNETTE'S

Jicama Buttermilk Coleslaw-Annette's image

CRUNCH,KRUNCH,CHRUNCH,KRUNCH,CHRUNCH! My fondest memory of Jicama is on my honeymoon where hubby and I ate them every day with our lunch or dinner. They teach you in Mexico to eat them the proper way. With fresh lime juice and chili powder sprinkled on them. Well, I found this thousand island type dip there that I loved dipping...

Provided by Annette W.

Categories Other Side Dishes

Number Of Ingredients 14

Ingredients

5 c shredded green cabbage
5 c shredded red cabbage
2 c shredded carrots
3 c shredded jicama
1/4 c finely diced green onion
1/2 c cider vinegar
1/4 c plus 1 tablespoon sugar
1 c mayonnaise
1/2 c buttermilk
1 Tbsp creole mustard or other
coarse-grained mustard
2 tsp lemon juice
1 1/2 tsp salt
1 tsp black pepper

Steps:

1. Combine the green and red cabbages, carrots, and green onions in a large mixing bowl. In a small bowl, toss the jicama with the lemon juice and add to the cabbage mixture.
2. In a small mixing bowl, combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.
3. In a small bowl, combine the mayonnaise, buttermilk, and mustard and stir to combine. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving. Enjoy!

JICAMA COLESLAW

Jicama Coleslaw image

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.

Provided by FLUFFSTER

Categories Low Protein

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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

Tips:

Choose the right jicama: Look for firm, smooth jicama with no blemishes or soft spots.
Peel and cut the jicama properly: Use a sharp knife to remove the tough outer skin. Cut the jicama into thin matchsticks or julienne slices for best results.
Use a variety of vegetables: Don't limit yourself to just jicama and cabbage. Add other vegetables like carrots, bell peppers, or snap peas for extra crunch and flavor.
Make a flavorful dressing: The dressing is key to a great jicama coleslaw. Use a combination of mayonnaise, vinegar, sugar, and spices to create a well-balanced flavor profile.
Let the coleslaw chill: After assembling the coleslaw, let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the coleslaw to become more crisp.

Conclusion:

Jicama coleslaw is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With its unique combination of textures and flavors, jicama coleslaw is sure to be a hit at your next gathering. So next time you're looking for a healthy and delicious side dish, give jicama coleslaw a try.

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