Summer is here! And there’s nothing more Summer-y and refreshing than a fresh jicama slaw, right?
I only recently got into slaw recipes. I was inspired by Shawn Mynar’s frequent slaw posts on Instagram, and had to try myself. I highly recommend you follow her here, if you haven’t already. Shawn is one of the realest and most informative health professionals I follow, even if you’re not keto.
But this post isn’t about Shawn or keto or Instagram. It’s about why jicama is my new favorite vegetable.
I remember the first time I tried jicama. I had just moved to LA and my manager was snacking on jicama sticks daily. He offered me a bite and I reluctantly accepted. Up until that point, I was pretty much only eating boiled broccoli, cauliflower, and carrots. Not because I enjoyed them that way, but because I had no idea how to cook anything. I don’t even think I owned garlic powder at that point.
Anyways, my boss handed me a jicama stick and I was…not into it. I told him it tasted like crunchy water and why would anyone pay $5 to chew on something so flavorless. But the more I ate, the more I enjoyed it.
Jicama quickly became my go-to refreshing Summer snack on hot days. But I stopped eating it plain. I figured out that the key to enjoying jicama (and everything) is a dip. My favorites are my Perfect Paleo Mayo, Fennel Pesto, or Primal Kitchen Chipotle Lime Mayo. And hey guess what! You can get 10% off your Primal Kitchen order with code WELLBYMICHELLE! Cheers to all the jicama dipping in your future!
I have to say, I was pretty happy with my plain jicama and various dips. But I like to experiment in the kitchen and try things I’ve never done before. So I did. And now I might have a new favorite way to enjoy my crunchy water. And that’s this slaw.
Jicama slaw only gets better with time, so prep up to 3 days in advance of eating it, if you’d like!
READ NEXT: Fish Tacos with Slaw
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Servings |
servings
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- 1 large jicama
- 2 medium zucchini
- 1/2 head green cabbage
- 2 jalapeños
- 2 limes
- 1/3 cup olive oil
- 1/3 cup cilantro, packed
- 1 Tbsp pink himalayan salt
Ingredients
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|
- Cut skin off jicama and slice into thin strips. If you have a food processor, you could also slice using the shredding blade. Place in a large bowl.
- Shred cabbage and zucchini, chop jalapeños, and add to bowl.
- Add olive oil, juice of 2 limes, salt, and cilantro to bowl. Mix well.
- Store in fridge for an hour to let flavors marinate together. Serve chilled.