Teresa's Recipes
Crispy Jicama and Cilantro Slaw
Bright and zesty, this Crispy Jicama and Cilantro Slaw is a refreshing side dish that brings a crunch to any meal. With the sweetness of honey, the tanginess of lime, and the fresh burst of cilantro, this slaw is not just a complement but a star on your table. Originating from the vibrant culinary traditions of Mexico, jicama is a root vegetable known for its crisp texture and health benefits, making this dish both tasty and nutritious. Perfect for barbecues, taco nights, or as a crisp topping on grilled fish!
Ingredients
- 2 cups, julienned Jicama
- 1 cup, grated Carrots
- 1 cup, thinly sliced Red bell pepper
- 1/2 cup, chopped Fresh cilantro
- 3 tablespoons Olive oil
- 1 tablespoon Honey
- 2 tablespoons, freshly squeezed Lime juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 120
- Fat: 7g
- Carbs: 15g
- Protein: 2g
- Sodium: 200mg
- Sugar: 5g
Instructions
- In a large bowl, combine the julienned jicama, grated carrots, sliced red bell pepper, and chopped cilantro.
- In a separate small bowl, whisk together the lime juice, honey, olive oil, salt, and black pepper until well combined.
- Pour the dressing over the jicama mixture and toss gently to coat all the vegetables evenly.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the slaw to chill.
- Before serving, give it another gentle toss to redistribute the dressing and flavors.
Tips
- For an extra kick, add diced jalapeños or a dash of hot sauce to the dressing.
- You can substitute honey with agave syrup for a vegan version.
- This slaw can be made a day in advance; just keep it covered in the fridge for maximum freshness.