Jicama Apple Slaw
When I was in Austin just a few weeks ago, I had carnitas with a jicama slaw on top that was MONEY. And I’ve been thinking about it ever since. So I whipped up my own to put on top of steak tacos. Then I didn’t have taco shells. So I had in on top of salad. Which was still MONEY…and that says a lot because I hate salads. Why eat leaves when you can eat tacos?! Amirightoramimoneyright?!
Why is jicama so good? It kind of tastes like nothing, similar to celery, but the texture makes it delicious and perfect for dipping in things or mixing with other ingredients. And it’s weird that I love it so much because out of all the hundreds of recipes I’ve made (probably over 1000 combined from my blog and books), I’ve NEVER used jicama in a recipe. Never. WTF? What is that about? I feel like an amateur self-taught cook. Oh yeah, that’s because I am.
I can’t believe it’s already Thursday. Since I didn’t get back from my recent trip until 1am on Monday, this week has blown by. And with all this traveling, I feel like I’m in a constant state of catching up. Not complaining whatsoever, I just feel like I’m constantly trying to make sure I’m not a sh*t daughter or friend or wife. So this weekend will be spent catching up with my mom since it was her bday while I was gone, then catching up with my best friend, then catching up with my favorite group of friends while dancing my face off watching our friend DJ, then catching up with my husband, then catching up with the most important piece of all – The Bachelorette and Bachelor in Paradise. I can’t believe I haven’t seen either yet. I know exactly what happens and I’ve listened to all the podcasts about the ending, but I still want to watch the sh*tshows myself. But being a wife has been a little more important than fake love on TV. And my husband DESPISES the Bachelor franchise. So that will have to wait until he’s golfing – the new hobby he has taken on since I travel so much. Too bad I refuse to golf and he refuses to watch that show. We will have to bond our love over something else. Like sushi. A sushi date will do!
Jicama Apple Slaw
- Yield: 4-5 1x
- 1 jicama, peeled and julienned
- 1 green apple, cored and julienned
- 1/2 red bell pepper, julienned
- 1/2 large jalapeño, julienne (remove seeds for less spice)
- 1/2 red onion, thinly sliced
For the dressing
- zest of 1 lime
- 1/4 cup lime juice
- 3 tablespoons olive oil
- 3 tablespoons minced cilantro
- hefty pinch of salt
- pinch of black pepper
- Place all sliced fruits and veggies in a large bowl.
- Whisk together all ingredients for the dressing.
- Pour dressing over veggies and toss until completely coated.
- Eat. Eat by itself, eat on tacos, eat on a salad, eat on anything!
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Oh, Hi! I’m Juli.
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21 thoughts on “Jicama Apple Slaw”
This looks so great and I can’t wait to try it! Thank you!
Does anyone know the nutritional breakdown for this?
christina, you can plug this recipe into an online nutritional calculator to figure out that breakdown in seconds!
This looks delicious! (As do all of your recipes). Totally random but I thought of it since you mentioned taco shells – what kind do you like to use? Just regular crunchy corn taco shells? Or the soft corn tacos? I try not to buy those because I feel like I could eat a million at a time once I get started but was just curious what you choose. Thanks again for all the awesome recipes!
no, i use this brand – https://sietefoods.com/collections/tortillas
I made this last night. Well, I tried to make it. My local grocer didn’t have jicama. I used a bag of broccoli and carrot slaw. I’m sure it’s better with jicama but it was still really good! Thanks for the new recipe. I like finding new ways to incorporate veggies into my meals.
This looks awesome. Does it keep well? I was thinking of doubling the recipe and spreading the servings over the week.
yep! i ate it throughout this entire week and it just got better with time!
So making this tonight, but I’m going to use kohlrabi instead of jicama. If you haven’t tried it, you should! I like the purple skinned variety, but it’s pure white on the inside. A little less starchy, slightly more moist and the very slightest anise flavor when raw (in a good way)
I love the cut used in the photo, thin but not so thin it’s mushy!!! What tool did you use to julienne? I want to make it to look like yours!!! Thanks so much!!
just a knife! no actual tool!
It looks simple and delicious. Thanks for sharing the recipe.
So amazing! Loved this! I doubled the sauce bc there was so much jimica and used a spirilizer to make the slicing go faster 🙂 thanks for a wonderful recipe. Tastes so fresh, perfect for summer.
glad you liked it, kristin!
Juli, Congratulations on the PaleOMG shout out on this post in today’s Morning Chalk-up. -Elena
i don’t know what morning chalk up is but thank you haha!
I made this and it was awesome! It is perfectly balanced and declared ‘the best slaw you have ever made’ by my family. They don’t like slaw’s by the way. It was super even three days later which is great! I had it with pulled pork and also with chicken. Thanks for a super recipe.
yum!! both sound amazing!
Sweet Fancy Moses, that’s good! This is the most refreshing side (or meal–I threw some cold chicken up in there) for summer! Thank you, Juli! –Lisa
thanks for trying out the recipe Lisa!! glad you liked it!
This is delicious – even better after sitting in the fridge.