Jicama Slaw

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This was one of the worst dishes I have ever made
I went back over the recipe thinking I did something wrong
terrible is the best desciption

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I thought this was a very good no mayo slaw, which is good for me cause I hate mayo! Tangy dressing. Didn't use a whole jicama, about half a medium size one. I would make this again.

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I made this to go with Bobby's ribs. I read other reviews before I made it, so I mixed everything but the jicama together 30 minutes before serving so that the flavor would penetrate the cabbage, without taking the crunch out of the jicama. The dressing was not very flavorful (too much canola oil in my opinion and I didn't think it was too spicy. I didn't need my guests to "review" it. At the end of the meal, the only thing not finished was the slaw, and there was a lot left over. I wouldn't make this again.

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We loved the jicama and cabbage together but the dressing was not good. The ancho chili powder was too much and overpowered the rest of the dish. I think I will try a different dressing the next time I make jicama slaw.

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I gave this 3 stars because I liked the flavors of rice vinegar, chile powder, honey, lime and cilantro but I wasn't impressed with the jicama. I think I'd just use coleslaw mix and make the sauce. I served this with Emeril's Pork and Chorizo burgers which were awesome and this slaw was a perfect compliment.

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very enjoyable. i added cucumbers which gave it more crunch. I also added extra salt at the end for more flavor. i would definately make it again.

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this slaw has such a horrible texture after it even sits for a little bit. it becomes a pile of mush. what a waste of time. i thought it was going to have a crunch.

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Good addition to a cookout.

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tastes better soft instead of crunchy

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We served this as a side dish with beef tamales (Tyler's recipe and it worked well. Note of caution: the slaw has quite a "bite", so you may want to proceed carefully or cut the chile back the first time you make it.