Jicama Slaw Recipe
Introduction:
Summer barbecues and backyard gatherings always call for something light and refreshing to balance out the smoky flavors of grilled food. Jicama Slaw is a crisp, slightly sweet salad that has long been a favorite in Mexican-American communities, yet it remains an underrated dish across much of the U.S. With shredded jicama, crunchy carrots, and vibrant red peppers, this slaw delivers both color and texture.
For those who enjoy prepping fresh salads at home, using a rotary grater for vegetables can make slicing and shredding faster and more consistent, ensuring this slaw comes together in minutes.
Ingredients:
1 medium jicama, peeled
2 carrots, peeled
1/2 red bell pepper
2 cups shredded green cabbage
2 tablespoons fresh lime juice
1 tablespoon olive oil
Salt and black pepper, to taste
Instructions:
Shred the jicama and carrots into thin strips.
Slice the red bell pepper into matchstick-sized pieces.
In a large bowl, combine shredded cabbage, jicama, carrots, and peppers.
Whisk lime juice, olive oil, salt, and pepper together, then pour over the vegetables.
Toss well and refrigerate for about 10 minutes before serving.
Tips:
This slaw pairs beautifully with grilled meats or as a topping for tacos. With tools like a manual rotary grater for salad prep, you can save time on chopping and enjoy more moments with friends and family.
