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Tangy Jicama Slaw

Tangy Jicama Slaw

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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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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

Mary Theresa
14
9/23/2009

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

FRICIA
12
7/19/2010

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!

LindaT
10
9/17/2011

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!