Jicama Cilantro Slaw

Crisp, crunchy jicama is the perfect ingredient for a light, refreshing slaw.  This fat-free, vegan Mexican recipe tastes great served with Charred Mushroom Tacos or Chipotle Baked Beans for a healthy, gluten-free dinner.

EASY       Servings: 4     Ready In: 10 minutes

Jicama Cilantro Slaw - Healthy, Plant-Based, Oil-Free, Vegan, Gluten-Free, Fat-Free, Paleo

Jicama Cilantro Slaw - Healthy, Plant-Based, Oil-Free, Vegan, Gluten-Free, Fat-Free, Paleo

Ingredients

1 medium jicama
1 small carrot
1 tbsp. rice vinegar (unseasoned)
1 tbsp. tahini
2 tbsp. fresh chopped cilantro


Pin It, Share It

Jicama Cilantro Slaw.jpg

Procedure

Gather ingredients

To prepare the Jicama: Trim off the top and bottom of the jicama. Use a paring knife to peel off the skin.
Thinly slice the jicama into skinny batons. 
To make the Slaw: Peel and thinly slice the carrots into skinny batons. 
Combine the jicama, carrot, tahini, rice vinegar, and cilantro. 

Toss well to combine. Serve and enjoy. 
This tastes even better after it sits for a day. 
 

Chef's Tips: To add different flavors to this slaw, try adding 1 tsp. of cumin, smoked paprika, or 1/4 tsp. chipotle powder.


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/4 of a recipe (6.6 ounces).

Calories 91.14
Calories From Fat (20%) 18.43
% Daily Value
Total Fat 2.21g 3%
Saturated Fat 0.32g 2%
Cholesterol 0mg 0%
Sodium 21.09mg <1%
Potassium 341.68mg 10%
Total Carbohydrates 18.21g 6%
Fiber 8.84g 35%
Sugar 3.58g
Protein 1.99g 4%
Calcium 37.23mg 4%
Iron 40.07mg 223%
Vitamin A 2272.48IU 45%
Vitamin C 0.97mg 2


Is that a Mexican potato? Wait, you mean jicama? This crisp, crunchy tuber is more like an apple than a potato. Chef Katie shows you how to peel and slice it into jicama "chips". It goes great with Pico de Gallo or Guacamole. More recipes at: www.plants-rule.com