Crisp & Fresh Jicama Slaw

In my opinion, Jicama is one of those vegetables that is truly underrated, at least in the Midwest. I love it with guacamole, hummus, all by itself and of course in this Jicama Slaw! This recipe offers a crisp, fresh flavor that you can’t get enough of, and it makes a great surprise dish for any backyard BBQ.

The key to fabulous flavor is in the olive oil. Taking the time to find a good quality Olive Oil, that isn’t outdated will give your slaw incredible flavor. The O Olive Oil is one of my favorites, and it has a good variety of infused oils that add a new depth of flavor to this salad. The Blood Orange Olive Oil is a personal favorite of mine!

Jicama Slaw

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Prep Time 15 mins

Total Time 15 mins

Course Side Dish

Cuisine American

Servings 4 servings

Ingredients

  

• 1 whole Medium Jicama peeled
• 1 cup Radishes sliced
• 1 cup Carrots chopped
• 4 whole Green Onions sliced
• 2 cups Snap Peas
• 1/2 cup olive oil
• 1/2 bunch Cilantro
• 2 cloves garlic
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

 

• Cut jicama and carrots into matchsticks, and add to a large salad bowl. Slice radishes, green onions and snap peas, and add to jicama.
• In a blender combine olive oil, cilantro, garlic, salt and pepper. Blend until smooth.
• Pour mixture over vegetables and stir until all are well coated.

Notes

Like many salads and slaws, this recipe tastes even better after sitting in the refrigerator overnight, although that isn't required.