Recipe courtesy of Gourmet Magazine

Jicama Slaw with Lime

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  • Yield: 6 servings
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2-pound piece jicama

1/2 pound carrots (about 2 large)

3/4 pound piece red cabbage

1/2 cup packed fresh flat-leafed cilantro leaves

1/3 cup vegetable oil

2 tablespoons fresh lime juice

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

2 tablespoons orange juice


  1. Peel jicama and carrots and quarter jicama. Using a mandoline or other manual slicer cut jicama and carrots into very thin slices, about 1/16-inch. Stack slices and cut into julienne strips. With a knife cut cabbage into very thin shreds. Vegetables may be prepared 1 day ahead and chilled separately in sealable plastic bags. Coarsely chop cilantro. In a large bowl stir together oil, lime juice, mustard, orange juice and salt. Add vegetables and cilantro, tossing to coat, and season with salt and pepper. Slaw may be made 2 hours ahead and chilled.

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