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Jicama, Carrot & Red Pepper Slaw Recipe

Jicama is a wildly underrated vegetable. It has a crisp, clean texture that lends itself well to salads and slaws, while tasting a bit like an apple, but leaning more toward the savoury side.

This simple recipe truly brings out the freshness with some lime juice and highlights the sweetness with carrots and honey. Finish the slaw with celery seed to bring in the savoury umami notes that we look for in coleslaw, and you’re done!

No mayonnaise here, so rest assured it will not only taste great, but it'll be great for you too.

Nutritional Content

Servings: 4-6 people

Cook time: 1 hour


375.54kcal. 19%

Total Fat

28.99g 41%


29.2g 11%


8.55g 10%


2.41g 5%


209.05mg 10%


13.33g 48%


  • 2 medium jícama

  • 3 carrots

  • 1/2 medium red bell pepper

  • 1/2 cup extra-virgin olive oil

  • 1/3 cup fresh lime juice

  • 1 tsp celery seed

  • 1 tsp honey

  • Sea salt


  1. Cut the skin and roots off the jícama. Cut into thin, 1-inch long matchsticks.

  2. Peel and grate the carrots.

  3. Core and thinly slice the pepper, then cut the slices into 1-inch long pieces.

  4. In a medium serving bowl, toss the jícama, pepper and carrots with the olive oil, lime juice, celery seed, honey and salt to taste. Cover and chill in the refrigerator for 1 hour and re-toss before serving


Substitutions: Swap out the jicama with apple, it has a similar flavor and texture!

To store: Store in an airtight container for up to 7 days in the fridge.

Leftover tips: Use leftovers in rice paper for salad wraps, as garnish on sandwiches or tacos, and in place of kimchi in any recipe!


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