Pirate Kitchen

Jicama Slaw

Jicama SlawCold, crunchy, colorful and delicious: what’s not to love? I was starting to give myself a hard time for not posting this prior to the Fourth of July holiday and then thought, “oh, is Summer over?” It also occurred to me that this kind of thinking and self-imposed pressure have no place in the relaxed atmosphere of Summer and also the balance I try to maintain in my life. “So there,” I said to myself.

This easy slaw, like the perfect earrings to an outfit, goes well with everything and even makes all the other food look better. I first discovered jicama last year and loved it. I wanted to try something new and found a few recipes for this slaw and adapted them to come up with my version.

If you don’t have a mandoline, a box grater will work just as well to turn the jicama into a slaw.  It will produce a finer slaw and is easier than trying to julienne the jicama with a knife, but that can also be done. The recipe is crunchy and citrusy with the tiniest bit of zing from the jalapeno.  It’s definitely not too spicy so if you want a little more, add the whole jalapeno. I would recommend making this in the early morning or even the night before – the longer it sits, the longer the veggies can absorb the flavors and the cabbage will wilt a bit and lose its slightly dry, rawness.

Jicama Slaw

Serves 4


  • 1/2 jicama, peeled and julienned on a mandoline or grated on the large holes of a box grater
  • 1/4 of a head of savoy or napa cabbage, cored and sliced into thin strips
  • 1/2 of a medium-large red onion, sliced thin
  • 1/2 each of red, orange and yellow peppers, seeded and sliced into thin strips
  • 2 carrots, peeled and grated or ribboned using a peeler
  • 1/2 jalapeno (or whole if you want more of a kick!), seeded and sliced thin or chopped 
  • 2 limes, zest and juice
  • 1/2 Cup orange juice
  • 2 Tablespoons honey
  • 3 Tablespoons apple cider vinegar
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt

Prepare all vegetables and place in a shallow bowl.  Whisk the lime zest and juice, orange juice, honey, apple cider vinegar, sugar and salt together.  Pour over vegetables, toss to mix well and let sit for a minimum of 2 hours, best overnight.

Recipe inspired by Bobby Flay and Guy Fieri

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  1. Mom - Rosanne
    July 10, 2013

    Never too late for a delicious summer recipe.
    I had the pleasure of tasting the jicama first hand at your wonderful family gathering May. It is a great blend of color that bursts when it hits the palate.
    Cook on!

  2. Robert
    July 9, 2013

    This stuff is so unbelievably good and the perfect accompaniment to any grilled or BBQ’d main dish!