Jícama Slaw

January/February 1998

Your rating: None Average: 4 (12 votes)

Crunchy jícama and carrots combine with a zesty dressing for a terrific summer side dish. It can be made ahead—perfect for summer potlucks.

"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...
Jícama Slaw

Makes: 4 servings, 3/4 cup each

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Total Time:


  • 1 pound jí­cama, peeled and shredded
  • 1 large carrot, peeled and shredded
  • 3 tablespoons lime juice
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon hot sauce
  • Salt & freshly ground pepper, to taste


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

Tips & Notes

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


Per serving: 68 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 1 g protein; 6 g fiber; 160 mg sodium; 243 mg potassium.

Nutrition Bonus: Vitamin A (62% daily value), Vitamin C (46% dv).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable

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