Crunchy jícama and carrots combine with a zesty dressing for a terrific summer side dish. It can be made ahead--perfect for summer potlucks. Source: EatingWell Magazine, January/February 1998

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Combine jicama, carrot, lime juice, mayonnaise, cilantro, cumin and hot sauce in a large bowl. Season with salt and pepper. Cover and refrigerate for 1 hour.



Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

74 calories; 1.6 g total fat; 0.3 g saturated fat; 2 mg cholesterol; 155 mg sodium. 246 mg potassium; 14.6 g carbohydrates; 6.3 g fiber; 3 g sugar; 1.2 g protein; 3081 IU vitamin a iu; 27 mg vitamin c; 19 mcg folate; 26 mg calcium; 1 mg iron; 17 mg magnesium;

Reviews (1)

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Rating: 5 stars
I have to admit that I was skeptical of this recipe because it is so different from your typical cole slaw. However it tastes wonderful! It is creamy savory and It would go great with barbecue or a lighter dish (I had mine with shrimp). Plus the small amount of calories and 6 grams of fiber per serving gives me way less guild that any typical cole slaw. I did add a little red onion. Also the jicama is pretty juicy so I squeezed out the excess water and then let it sit in a strainer for 5 minutes before adding it. I will definitely make this again! Read More