Tangy Jicama Slaw

Tangy Jicama Slaw

10 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    25 m
Recipe by  jmsgemini

“This was a little bit of an experiment, and turned out getting rave reviews. I will try to be as close to amounts as possible, but I did add more to taste in some cases. I think that is the beauty of this, you can make it how you like it!”

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Adjust Servings

Original recipe yields 6 servings



  1. Combine the jicama, cilantro, lime juice, lemon juice, and mandarin orange segments with a small amount of the syrup from the can in a bowl; mix to evenly coat. Allow mixture to sit 10 minutes. Season with salt and stir just before serving.

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Reviews (10)

Rate This Recipe
Mary Theresa

Mary Theresa

Excellent, very close to what I had in Mexico, can use regular oranges also, everyone loved it at the party.



I am new to jicama. This is so fresh and tasty that I will be preparing it a lot. I used a fresh orange and added a sweet red bell pepper. I also added 2 TBS of orange marmalade and the zest from the lime and the orange. No salt and no pepper. This is great as a salad, a snack and also tasty over fish or chicken or pork. I think the word "slaw" probably turns cooks away from trying this. I'm sure glad I did try it. Thanks for sharing. Also, the nice thing about the jicama is that it doesn't turn brown, just stays nice and white!



As it is, tasty and refreshing. I used a regular orange as I had one of those in the fridge. The saltiness was a nice counter to the sweet and sour . I love chili powder on my jicama so I sprinkled a bit on the salad. I liked it even better with that on it!

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Amount Per Serving (6 total)

  • Calories
  • 67 cal
  • 3%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 16.6 g
  • 5%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 73 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Refreshing Sweet and Spicy Jicama Salad (Vegan)


next recipe:

Jicama Appetizer