Jicama Slaw

Total Time

Prep/Total Time: 15 min.


4 servings

Updated: Aug. 08, 2023
This jicama slaw is a nice change of pace from traditional cabbage coleslaw. The jicama adds a sweet, nutty flavor and lots of extra crunch.
Jicama Slaw Recipe photo by Taste of Home


  • 1/4 cup minced fresh cilantro
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 2 cups shredded peeled jicama
  • 1/2 cup shredded carrot
  • 1/4 cup chopped sweet red pepper


  1. In a large bowl, combine cilantro, sour cream, mayonnaise, salt and pepper. Stir in jicama, carrot and red pepper. Cover and refrigerate until serving. Stir before serving.
Jicama Slaw Tips

Where can you buy jicama?

Jicama is available at most well-stocked grocery stores. If you can’t find it at your local store, look in the produce aisle at a specialty market, farmers market or international market. If you buy groceries online, you're sure to find it there, too.

How do you serve with jicama slaw?

Jicama slaw is a delightful addition to Mexican food recipes like tacos, fajitas or enchiladas. It also makes a great topping for grilled or smoked meat dishes such as skirt steak or pulled pork. Try swapping in this jicama slaw recipe the next time you make burgers or sandwiches, and you won’t be disappointed!

Can you make jicama slaw in advance?

Because this coleslaw is made with jicama instead of cabbage, it will hold up longer in the refrigerator without getting soggy. That means you can make this crunchy coleslaw recipe a few days in advance and store it in an airtight container in the refrigerator, where it will be good for up to 4 days.

Lindsay Mattison, Taste of Home Contributing Writer

Nutrition Facts

1/2 cup: 109 calories, 8g fat (3g saturated fat), 13mg cholesterol, 348mg sodium, 8g carbohydrate (3g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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