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Jícama Slaw with Carrots and Red Peppers

Scott Phillips

Yield: Yields about 6 cups

Servings: 10 to 12

Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.


  • 1 medium jícama (about 2 lb.)
  • 4 medium carrots
  • 1/2 medium red bell pepper
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup fresh lime juice
  • 1  tsp. celery seed
  • Sea salt
  • Cilantro leaves for garnish (optional)

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 160
  • Carbohydrates (g): 9
  • Fiber (g): 4
  • Protein (g): 1


  • With a chef’s knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.
  • Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.

Make Ahead Tips

You can prepare the vegetables and the dressing up to 4 hours ahead, but don’t toss them together until 1 hour before serving or the carrots and pepper may discolor the jicama.


Rate or Review

Reviews (3 reviews)

  • user-3137149 | 06/14/2017

    one of my favorites

  • chef_amie | 09/12/2016

    Got to say I did not like lime juice and olive oil. Bitter meats sour. Tried to neutralize it but it didn't get much better.

  • ytsug | 10/02/2011

    loved the flavour and the crunchiness, it goes so well with my soft tacos and guacamole.

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