Jicama and Red Cabbage Slaw

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  • Level: Easy
  • Total: 30 min (includes resting time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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1/4 cup fresh lime juice

1 tablespoon Mexican crema or sour cream 

Kosher salt 

1/2 teaspoon ground cumin 

3 scallions, chopped 

1 small clove garlic, minced 

1/4 cup chopped fresh cilantro 

1/2 medium red cabbage, thinly sliced 

1/2 medium jicama, peeled and cut into matchsticks 


  1. Whisk the lime juice, crema and 1/2 teaspoon salt together in a large bowl. Add the cumin, scallions and garlic and let stand 5 minutes. Add the cilantro, cabbage and jicama and toss to coat. Let stand for 15 minutes, tossing occasionally. Serve immediately or refrigerate up to 1 day (the cabbage will release its color and turn the slaw pink over time).