Crunchy Jicama Slaw

Crunchy jicama slaw with carrots, cabbage, and red onion tossed in a zesty lime-balsamic vinaigrette! Fresh, flavor-packed, and incredibly versatile (great for tacos, bowls, salads, and more!). Just 9 ingredients, 1 bowl, and 30 minutes required!

Crunchy Jicama Slaw

Ingredients

• 1/4 cup lime juice (~2 limes as recipe is written)
• 2 Tbsp balsamic vinegar
• 2 Tbsp olive oil (omit for oil-free)
• 1/4 tsp sea salt
• 2 cups peeled and sliced jicama, cut in very thin matchsticks
• 1 cup shredded or very thinly sliced red cabbage (or thinly sliced on a mandolin)
• 1/2 cup very thinly sliced red onion (or sub green onion for less pungent onion flavor)
• 1 cup chopped carrots, cut in very thin matchsticks (or shredded on a mandolin)
• 1/4 cup chopped cilantro

Instructions

• In a large bowl, whisk together the lime juice, balsamic vinegar, olive oil, and sea salt.
• Add the sliced jicama, cabbage, red onion, carrots, and cilantro and toss to coat thoroughly. Taste and adjust as needed, adding more lime juice for tang, balsamic vinegar for sweetness, or a pinch of salt for balance.
• Enjoy on its own or with tacos, enchiladas, bowls, salads, and more! Will keep well in the refrigerator for up to 3 days. Not freezer friendly.

Video

Notes

*We find this recipe is prettiest when the vegetables are chopped by hand. But if you’re looking for a quicker preparation, you can use the grating attachment on a food processor to prepare the jicama, cabbage, onion, and carrot. A mandolin can be used for the cabbage, onion, and carrot, but we find it doesn’t work well with the jicama.
*Nutrition information is a rough estimate.

https://minimalistbaker.com/crunchy-jicama-slaw-1-bowl/