Jicama Slaw with Cilantro and Lime
A crisp, refreshing slaw featuring julienned jicama at its heart, brightened with lime juice, cilantro, and a gentle heat from jalapeño. Thin slices of radish add color and extra crunch, while a whisper of cumin grounds the flavors. This simple, no-cook slaw is perfect as a side dish, taco topping, or palate cleanser alongside grilled proteins.
Steps
Before you start
- Gather all vegetables on the counter
- Sharpen your knife or set up a mandoline for quick julienning
- Have a cutting board and large bowl ready
Julienne the jicama
- Peel the jicama and cut into 2-inch (5 cm) pieces.
- Using a sharp knife or mandoline, carefully julienne the jicama into thin matchsticks about 1/8 inch (3 mm) thick.
- Transfer to a large mixing bowl.
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Ready when: Jicama is cut into uniform thin matchsticks
Tip: A mandoline makes this much faster, but take care with your fingertips. If using a knife, chill the jicama for 30 minutes first—it's easier to cut when firm.
Add radish and aromatics
- Julienne the radishes the same way as the jicama into thin matchsticks about 1/8 inch (3 mm) thick.
- Add the radish, finely diced jalapeño, and thinly sliced red onion (if using) to the bowl with the jicama.
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Ready when: All cut vegetables are combined in the bowl
Tip: For a milder slaw, remove the jalapeño seeds and white membranes, which hold most of the heat. For more kick, leave them in.
Make the lime dressing
- Squeeze the juice from both limes into a small bowl (you should have about 1/4 cup / 60 ml juice).
- Add salt, ground cumin (if using), and olive oil.
- Whisk together until the salt dissolves and the dressing is combined.
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Ready when: Salt is dissolved and dressing is well whisked
Tip: Taste the dressing and adjust the lime juice or salt to your preference—the acidity and seasoning are key to a bright slaw.
Dress and rest
- Pour the lime dressing over the vegetables and toss well to coat everything evenly.
- Add the fresh chopped cilantro and toss gently to distribute.
- Let the slaw sit at room temperature for 15 minutes, stirring once halfway through, to allow flavors to meld and the vegetables to absorb the dressing slightly.
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Ready when: All vegetables are evenly coated and cilantro is distributed throughout
Tip: Add the cilantro just before the final rest so it stays bright and vibrant. If you add it earlier, it will wilt and lose its fresh appearance.
Good to know
Tips
- Use a mandoline or very sharp knife to cut both jicama and radish into uniform, thin matchsticks. Unevenly sized pieces will wilt at different rates, making the slaw inconsistent.
- Jicama is prized for its crisp texture when raw—never cook it for this slaw. The texture is what makes this dish special.
- Taste the dressing before tossing it with the vegetables. It should be bright with lime and well-seasoned with salt. These flavors are the backbone of the slaw.
- This slaw is wonderful alongside fish tacos, carnitas, carne asada, or grilled shrimp. It also makes an excellent palate cleanser after spicy dishes.
Make ahead
Yes, prepare all the vegetables up to 4 hours ahead—keep them in a covered bowl in the refrigerator. Make the lime dressing separately. Combine and add the fresh cilantro 30 minutes before serving for the best texture and color.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 2 days in an airtight container (the slaw will soften as vegetables release liquid; stir in a squeeze of fresh lime juice before serving). Freezer: not recommended for raw vegetable slaw.
Substitutions
- jicama root → daikon radish or julienned green papaya. Daikon is spicier with similar crunch; green papaya is slightly sweeter. Both work well but give subtly different flavors.
- fresh cilantro → fresh parsley or fresh mint. Parsley is milder and more delicate; mint adds a cool, refreshing note instead of cilantro's herbaceous punch.
- jalapeño → serrano pepper or red fresno pepper, or omit entirely. Serrano and fresno are hotter; omitting keeps the slaw completely mild and sweet.
- red radishes → watermelon radish or omit entirely. Watermelon radish adds striking pink color and sweetness; the slaw can stand alone without radish if unavailable.
