Zesty Jicama Slaw with Lime-Balsamic Dressing

Name: Zesty Jicama Slaw with Lime-Balsamic Dressing
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: ¼ cup lime juice, ~2 limes; 2 tbsp balsamic vinegar; 2 tbsp olive oil, omit for oil-free; ¼ tsp sea salt; 2 cups jicama, peeled and sliced into very thin matchsticks; 1 cup red cabbage, shredded or very thinly sliced, or sliced on a mandolin; ½ cup red onion, very thinly sliced, or sub green onion for less pungent flavor; 1 cup carrots, chopped into very thin matchsticks, or shredded on a mandolin; ¼ cup cilantro, chopped

A crunchy, vibrant slaw with jicama, cabbage, carrots, and red onion in a tangy lime-balsamic dressing. Perfect for tacos, bowls, or as a fresh side.

Prep30 min
Total30 min
DifficultyEasy
Servings8

This slaw is all about texture and bright flavors. The jicama stays crisp and juicy, while the cabbage and carrots add more crunch, and the red onion gives a pleasant bite. The lime-balsamic dressing is simple but packs a punch—tangy, slightly sweet, and perfectly balanced.

It comes together in one bowl with just 9 ingredients and 30 minutes of prep. Serve it alongside tacos, grilled meats, or as a topping for salads and grain bowls. It's also great for meal prep, as it keeps well in the fridge for up to 3 days.

Ingredients

Servings 8

¼ cup lime juice, ~2 limes
2 tbsp balsamic vinegar
2 tbsp olive oil, omit for oil-free
¼ tsp sea salt
2 cups jicama, peeled and sliced into very thin matchsticks
1 cup red cabbage, shredded or very thinly sliced, or sliced on a mandolin
½ cup red onion, very thinly sliced, or sub green onion for less pungent flavor
1 cup carrots, chopped into very thin matchsticks, or shredded on a mandolin
¼ cup cilantro, chopped

Converted amounts are rounded.

Method

In a large bowl, whisk together the lime juice, balsamic vinegar, olive oil, and sea salt until well combined.
Add the sliced jicama, red cabbage, red onion, carrots, and cilantro to the bowl.
Toss everything thoroughly to coat all the vegetables with the dressing.
Taste and adjust as needed: add more lime juice for extra tang, more balsamic for sweetness, or a pinch of salt to balance.
Serve immediately on its own, or with tacos, enchiladas, bowls, or salads.
Store leftovers in the refrigerator for up to 3 days. Not freezer-friendly.

💡 Tips

Use a mandoline or sharp knife to get very thin, uniform slices for the best texture.
For a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding.
If you don't have jicama, you can substitute with water chestnuts or a crisp apple for a similar crunch.

#Mexican #Gluten-free #Healthy #Vegan #Make ahead

Inspired by a recipe from Minimalist Baker

Zesty Jicama Slaw with Lime-Balsamic Dressing

Ingredients

Method

💡 Tips

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