Jicama Radish Slaw

Jicama Radish Slaw

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From: Diabetic Living Magazine

This easy side dish compliments any summer meal. Full of fresh and crunchy jicama, radishes and red pepper, this slaw is also a great topper on a salad or in a poke bowl.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup snipped fresh cilantro
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • ¼ teaspoon salt
  • ⅛ teaspoon crushed red pepper
  • ½ of a medium jicama, peeled and cut into thin matchstick size pieces (about 3 cups)
  • ¾ cup radishes, trimmed and thinly sliced
  • ½ cup julienne or packaged coarsely shredded fresh carrots
  • 2 green onions, cut into 2-inch pieces and thinly sliced lengthwise
  • Lime wedges (optional)


  • Prep

  • Ready In

  1. In a large bowl, whisk together cilantro, vinegar, oil, salt and crushed red pepper. Add jicama, radishes, carrots and green onions. Toss to coat. Serve immediately or cover and chill for up to 2 hours. If desired, garnish with lime wedges.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 54 calories; 3 g fat(1 g sat); 3 g fiber; 5 g carbohydrates; 1 g protein; 14 mcg folate; 0 mg cholesterol; 2 g sugars; 1,487 IU vitamin A; 14 mg vitamin C; 16 mg calcium; 0 mg iron; 86 mg sodium; 133 mg potassium
  • Nutrition Bonus: Vitamin A (30% daily value), Vitamin C (23% dv)
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ vegetable

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