Green Apple Jicama Slaw with Cilantro Mint Vinaigrette

green apple jicama slaw with a lime wedge on top in a white bowl

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)



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


  1. In a small bowl or measuring cup, whisk all of the dressing ingredients.
  2. Finely slice jicama and apple into matchsticks. Shred cabbage into similar sized pieces.
  3. Toss everything together in a large bowl, coating evenly with dressing.
  4. Store covered until ready to serve.


  • 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