This light, crunchy, tangy green apple jicama slaw with cilantro mint vinaigrette is a healthy side dish or taco topper that’s both easy to make and fun to eat! (gluten-free, vegan, nut-free)
Green Apple Jicama Slaw with Cilantro Mint VinaigretteThis light, crunchy, tangy green apple jicama slaw with cilantro mint vinaigrette is a healthy side dish or taco topper that’s both easy to make and fun to eat! (gluten-free, vegan, nut-free)
If you need a fun change-up for your taco toppings, or a light and delicious side dish, OR if you’ve got a half head of cabbage or a 4-pound jicama in your fridge that you need to use, I’ve got the perfect recipe for you – green apple jicama slaw with cilantro mint vinaigrette!
If you’re thinking jica- what? pull up a seat. Let me introduce you to the delight that is jicama (pronounced HEE-kah-mah, but the way)!
What is jicama?
Jicama is a root vegetable, or tuber, typically grown in Mexico. It’s common in Latin America, but less so here in the US. It’s mild in flavor and crunchy, kind of like a cross between an apple and a potato. It’s actually used in place of potatoes in some recipes, such as jicama fries, although I love it raw, like in this slaw! If you’ve never tried jicama, you totally should.
Nutritionally speaking, jicama is unique in that it’s got prebiotic fiber – a type of fiber that helps feed the probiotic bacteria in the gut, as well as vitamins A and C.
How to Pick and Prep Jicama
Jicama is great because it’s available year-round. The tan skin should appear firm and dry, not shriveled or bruised. You can store the uncut vegetable on the counter for a few days or in the fridge for up to two weeks.
To prep jicama, peel off the tough skin. I use a sharp knife to cut the vegetable in half then go around the edges to remove the skin, but you can also peel with a sturdy vegetable peeler. Then slice the white flesh into sticks, cubes, or in the case of this recipe, matchsticks. Jicama doesn’t turn brown or soggy, so you can prep it ahead of time, but it will get slimy after a few days once it’s been cut, so plan accordingly.
Now, on to the recipe!
You’ll love the crisp texture and fresh, tangy flavor of this delicious green apple jicama slaw. It’s so fresh and crunchy, with a hint of sweetness and a pop of bright lime, as well as a lovely herby flavor from both cilantro and mint. The semi-Mexican inspired flavor makes it a great addition to tacos or burrito bowls, but it’s equally delicious as a side dish with your favorite protein or to bring to cookouts. Like I mentioned, it’s a great recipe for using up any spare cabbage or jicama you have laying around (I always have trouble using up those two veggies for some reason).
How to Make Green Apple Jicama Slaw
This recipe is super simple:
- Make the dressing by chopping the herbs and whisking them with lime juice, vinegar, oil and honey.
- Finely slice the apple, jicama and cabbage into matchstick-sized pieces.
- Toss everything together in a big bowl!
Pro-tip: Make sure you have plenty of room on your cutting board and a very sharp, big chef’s knife. It will make all of the slicing and chopping so much easier! You need to be using a chef’s knife to chop herbs if you aren’t already. You can thank me later. (I love my WUSTHOF chef’s knife!)
If you still have extra jicama after making this slaw, try one of these other jicama recipes to use the rest:
- Grilled Pineapple, Black Bean and Jicama Salsa
- Jicama, Avocado Cucumber Salad
- Grilled Shrimp with Mango Melon Jicama Salad
Did you make this recipe? Please leave a star rating in the comments!
PrintGreen Apple Jicama Slaw with Cilantro Mint Vinaigrette
This light, crunchy, tangy green apple jicama slaw with cilantro mint vinaigrette is a healthy side dish or taco topper that’s both easy to make and fun to eat! (gluten-free, vegan, nut-free)
- Prep Time: 15 min
- Total Time: 15 min
- Yield: 3 cups 1x
- Category: side dish
- Method: no cook
- Cuisine: American
Ingredients
For the Cilantro Mint Vinaigrette:
- 2 tbsp finely chopped cilantro (measure after chopping)
- 1 tbsp finely chopped mint (measure after chopping)
- 2 tbsp lime juice (about 1 lime)
- 1 tbsp apple cider vinegar
- 1 tbsp avocado or olive oil
- 2 tsp honey
- Pinch salt
For the slaw:
- 1 cup jicama, cut into matchsticks
- 1 cup granny smith apple, cut into matchsticks
- 1 cup green cabbage, shredded
Instructions
- In a small bowl or measuring cup, whisk all of the dressing ingredients.
- Finely slice jicama and apple into matchsticks. Shred cabbage into similar sized pieces.
- Toss everything together in a large bowl, coating evenly with dressing.
- Store covered until ready to serve.
Notes
- The jicama and cabbage can be prepped up to a day in advance.
- Leftovers can be stored in an airtight container up to 2 days.
- To prep jicama, peel off the tough skin. I use a sharp knife to cut the vegetable in half then go around the edges to remove the skin, but you can also peel with a sturdy vegetable peeler. Then slice the white flesh into matchsticks.
- Jicama doesn’t turn brown or soggy, so you can prep it ahead of time, but it will get slimy after a few days once it’s been cut, so plan accordingly.
- Make sure you have plenty of room on your cutting board and a very sharp, big chef’s knife. It will make all of the slicing and chopping so much easier!
Keywords: green apple jicama slaw, no mayo jicama slaw, jicama slaw with apples
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