Jicama is not something that is usually on my radar. I’ve eaten it before but just never think to buy it. A friend suggested some sort of a jicama slaw to go with steak tacos she was making and in development of this side dish, I was reminded what a soft spot I have for this colorless, homely vegetable.

With a quick internet search, I learned that this watery, slightly sweet root vegetable is native to the Americas. Interestingly, the vine that grows from this root is poisonous! The jicama flavor is starchy but fresh. The texture is crunchy but moist, a bit like a water chestnut. The aroma is slightly reminiscent of green apple and tastes amazing with a squeeze of lime. Overall, I feel like this edible treat got gypped with its colorless, humble form. It is so much more interesting and refreshing than it looks. Just think if a jicama looked as sexy as a strawberry how many more shopping carts it would find.

Since I was in a bit of a pinch for time, I made the pictured batch by shredding the ingredients in a food processor. For my smaller, second batch, I took the time to julienne the jicama and carrots and much preferred it that way. As a final note, I found the dressing was a bit too much and did not add all of it to the slaw. Go little by little tossing to coat until you reach your desired flavor and moisture level.

Jicama Slaw
Bobby Flay’s recipe found on Foodnetwork.com

1 large jicama, peeled and finely shredded
1/2 Napa cabbage, finely shredded
2 carrots, shredded
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
1/2 cup canola oil
Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves
Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.

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8 Responses to “Jicama Slaw”

  1. jenny Says:

    I make a great jicama salad with julienned jicama, 1 english cucumber, and 1-2 green apples. The dressing is pretty much the same without the ancho chili powder and I usually skip the oil- who needs the extra calories! It usually makes a big batch so I usually only make for big family/friend cookouts in the summer, but it is always well loved and “recipe”-requested.

  2. DailyChef Says:

    where does one find jicama?

  3. Caroline Says:

    Jenny, sounds awesome. I love the idea of green apple to bring out that side of the flavor.

    DailyChef – in Chicago, we have jicama at all major grocery stores. ask at the produce section and perhaps they are hiding at your store too? It is easy to pass them by!

  4. Sook Says:

    Love all the ingredients in the slaw. Sounds good!

  5. molly Says:

    you said it, jicama is homely, yet so delicious.

  6. molly Says:

    after tweeting this post I received a few jicama recipes in reply and i thought I would share them here. Both sound really good. I love the idea of jicama and daikon.

    @chefjayl: Jicama, apple and daikon, no cabbage, and a chili ginger dressing is perhaps my fave of all BBQ toppings.

    @molliekatzen: Showcase jicama: Peel & cut into stix; toss w chili powder, pnk grpefruit sections, cilantro. Way refreshing!

  7. molly Says:

    Jicama IS good in slaw; I’d almost forgot! Thanks for the reminder.

  8. Abigail Says:

    Thank you for this recipe. It looks delicious. Fresh ingredients, lots of flavor. Can’t wait to try it.

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