Jcama Apple Slaw
Bright, crisp, and bursting with flavor, this Jicama Apple Slaw is the ultimate side dish to elevate your meals. Featuring a medley of crunchy jicama, sweet red and green apples, vibrant carrots, and tangy red cabbage, this slaw is a refreshing mix of textures and colors. Tossed in a zesty lime-honey vinaigrette with a hint of apple cider vinegar, it delivers a perfect balance of sweet, tangy, and fresh flavors. Finished with a sprinkle of fresh cilantro, this no-cook recipe is ready in just 20 minutes and pairs perfectly with tacos, sandwiches, or grilled proteins. Whether you're seeking a healthy, gluten-free option or a vibrant addition to your table, this Jicama Apple Slaw is a crowd-pleaser that’s as versatile as it is delicious! Ideal keywords: Jicama Apple Slaw, healthy side dish, crunchy salad, no-cook recipe, gluten-free slaw.
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Recipe Information
Ingredients
- 1 medium-sized (about 1 pound) jicama
- 1 medium-sized green apple
- 1 medium-sized red apple
- 1 large carrot
- 0.5 head red cabbage
- 0.25 cup (chopped) fresh cilantro
- 1 large (juiced) lime
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon (freshly ground) black pepper
Instructions
Peel the jicama and cut it into thin matchstick-sized strips or julienne it using a mandoline slicer. Place in a large mixing bowl.
Core the green apple and red apple, leaving the skin on for color and texture. Julienne the apples and add them to the bowl with the jicama.
Peel the carrot and shred it using a box grater or food processor. Add the shredded carrot to the bowl.
Remove the outer leaves of the red cabbage, then finely shred or thinly slice half the cabbage using a sharp knife or mandoline. Add the cabbage to the large mixing bowl.
Chop the fresh cilantro and add it to the bowl with the other vegetables and fruit.
In a small mixing bowl, whisk together the lime juice, honey, olive oil, apple cider vinegar, salt, and black pepper to make the dressing.
Pour the dressing over the jicama, apple, and vegetable mixture. Toss everything together until well coated and evenly mixed.
Taste and adjust seasoning if necessary, adding more lime juice, salt, or pepper to suit your preference.
Cover the bowl with plastic wrap and refrigerate the slaw for at least 15 minutes to let the flavors meld together.
Serve the Jicama Apple Slaw chilled as a side dish or as a topping for tacos, sandwiches, or grilled proteins.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1384 mg | 60% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 83.5 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2548 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
