Recipe courtesy of Dan Lewis

Jicama Chayote Slaw

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 cups
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1 cup julienned green cabbage

1 cup julienned chayote squash

1 cup julienned jicama

1 small red onion, julienned

1 red pepper, julienned

1/2 cup rice wine vinegar

1 bunch fresh cilantro, chopped

Salt and ground pepper


  1. Combine the cabbage, chayote, jicama, onions, peppers, vinegar and cilantro. Season with salt and pepper.

Cook’s Note

Best served on fish tacos. Prepare your choice of fish per your liking (beer battered wahoo is our usual). Serve in a soft tortilla topped with jicama chayote slaw, pico de gallo and your other favorite south of the border condiments!