Jicama and Turnip Slaw is a light, crunchy, and flavorful condiment that brightens sandwiches, burgers, fish, and more.
It’s Monday — time for something fresh: jicama.
Last Monday I shared Roasted Celery Root and Carrots, and it made me wonder: what if every Monday featured a root vegetable recipe? Would you avoid the posts, or make Mondays the day you stop by specifically for root-focused recipes?
Maybe you come here for desserts — I wouldn’t blame you — but today: jicama. The name alone is fun, and the root is even better.
Jicama is a versatile, slightly sweet, crunchy taproot. Since this is jicama’s first appearance here, here are the essentials:
Jicama 101
What is jicama? Jicama (pronounced hick·uh·muh) is a starchy taproot with a mild, sweet flavor and a crisp texture similar to water chestnuts. It’s common in Central America, South Asia, and the Caribbean, and can be eaten raw or cooked.
Health benefits: Jicama is rich in soluble fiber, which supports digestion and helps stabilize blood sugar. It’s also a good source of vitamin C, an antioxidant that supports the immune system and skin health. The root contains small amounts of copper and magnesium. Overall, jicama is a nutritious, pleasant-tasting vegetable to add to your meals.
How to prepare: Rinse jicama well, then peel with a paring knife or vegetable peeler — the skin can be tough, so it takes a bit of effort. Once peeled, jicama can be diced, sliced, shredded, julienned, or cooked. It’s especially excellent in slaws.
This slaw is a perfect example of jicama’s strengths. We pair shredded jicama with shredded turnip for a double-root crunch. The result is a snappy, bright slaw that complements fish, burgers, pulled pork, or a simple green salad. It’s refreshing, versatile, and keeps slaw season going strong — put it on everything.
Jicama and Turnip Slaw
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Ingredients
- 1 medium jicama root, peeled and shredded (3 cups)
- 1 small turnip, peeled and shredded (2 cups)
- ½ small head green cabbage, thinly sliced (3 cups)
- ½ red onion, thinly sliced
- 2 ribs celery, finely chopped
- ½ cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- ¼ cup grapeseed or olive oil
- 1 1/2 tablespoons stone ground mustard
- 1 teaspoon pure maple syrup
- ¼ teaspoon salt, or to taste
Instructions
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Wash and peel the jicama and turnip. Shred them on a box grater or cut into quarters and pulse in a food processor until shredded.
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Combine the shredded jicama and turnip with the sliced cabbage, red onion, chopped celery, and parsley in a large bowl.
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In a small bowl, whisk together lemon juice, apple cider vinegar, oil, mustard, maple syrup, and salt until emulsified.
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Pour the dressing over the vegetables and toss until everything is evenly coated.
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Serve the slaw as a side, or use it to top burgers, sandwiches, or grilled fish.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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