Crisp Jicama Slaw with Lime and Cilantro

This simple jicama slaw recipe is perfect as a light side dish or as a crunchy topping for tacos and pulled pork sliders. Vegan, gluten-free, and ready in about 15 minutes, it’s dressed with a bright vinegar vinaigrette that makes it ideal for summer.

One summer I wanted to rework the classic coleslaw for a backyard barbecue and introduced jicama for extra crunch. Jicama is a crisp root vegetable from Mexico with a mildly sweet, starchy flavor that holds up beautifully in a vinegar-based slaw. Instead of a heavy mayonnaise dressing, this recipe uses a tangy vinaigrette made from lime, vinegar, and orange juice so the vegetables—and that satisfying jicama crunch—shine through.

Step by step instructions

1. Make the vinegar vinaigrette.
   • In a small bowl, whisk together 2 tablespoons fresh lime juice, 1/2 cup white vinegar, 1/2 cup olive oil, 2 tablespoons Dijon mustard and 2 tablespoons orange juice.
   • Add 1 tablespoon brown sugar, 1/2 teaspoon ground coriander, 1/2 teaspoon black pepper, 1/4 teaspoon celery salt and 1/4 teaspoon ground cumin. Whisk until smooth.
2. Prepare the vegetables.
   • Shred 4 cups red cabbage and 4 cups green cabbage by hand or with a mandoline or food processor.
   • Peel one large jicama (about 1 1/2 lbs) and cut into thin julienne strips: slice into 1/8-inch slabs, stack, then cut into thin strips.
   • Julienne one red bell pepper and shred 1/2 cup carrots.
   • Chop 1/4 cup green onions and 1/4 cup cilantro.
3. Toss and serve.
   • Combine all chopped vegetables and herbs in a large bowl. Pour the dressing over the slaw and toss thoroughly to coat.
   • Serve immediately for maximum crunch, or refrigerate covered until ready to serve.

What else could I add to this slaw?

• Jalapeños – thinly sliced for a spicy kick.
• Red onion – thinly sliced for extra bite.
• Avocado – diced and added just before serving for creaminess.
• Mango or pineapple – add 1 cup of thinly sliced mango or diced pineapple for a sweet, tropical twist that pairs especially well with fish or pork.

Tips and tricks

• Yield: This recipe makes about 14 cups of slaw. If served alongside multiple sides, plan on about 1/2 cup per person; if the slaw is one of only one or two sides, plan on about 1 cup per person.
• Scale easily: You can halve or double the quantities to suit your gathering.
• Timing: For best texture, do not dress the slaw more than 24 hours in advance. Jicama loses crunch the longer it sits in dressing. You can, however, prep the vegetables and dressing separately up to three days ahead and combine them just before serving.
• Color change: If the jicama takes on a slight pink tint, it’s just the red cabbage coloring the jicama—completely harmless and visually appealing.

What to serve it with

Jicama slaw is versatile and complements many summer mains. It’s especially good with tacos, seafood, and pulled pork sandwiches. Try it alongside grilled fish, shrimp tacos, pulled pork sliders, or smoked brisket for a bright, crunchy contrast.

• Slow cooker pulled pork tacos
• Blackened mahi mahi or grilled shrimp tacos
• Peach BBQ pulled pork sandwich
• Lobster tacos or other seafood tacos
• Chipotle-lime carne asada or smoked brisket

More delicious side dishes to try

• Instant Pot potato salad
• Grilled Brussels sprouts
• Watermelon salad with feta and mint
• 10-minute broccoli salad
• Crock pot creamed corn