Crunchy, sweet, crisp and tangy, this Apple Jicama Slaw seems the perfect combination of flavors and textures.
We eat a lot of salad and slaw at my house which sometimes challenges my salad making creativity, especially when I make a salad for almost every dinner meal.
I adore using all sorts of fun and fresh ingredients for our salads and often they’re simply composed of whatever is left in the fridge and whatever is fresh on the counter. And of course, whatever might be in season.
This is definitely apple season and I have quite a few sitting on my counter. I also keep jicama in the fridge for when my snack craving gets the best of me. This oval-shaped root vegetable has a beautifully crisp and slightly sweet texture which makes it a great snack to reach for when you’re hungry. If you’ve never tried jicama, it’s definitely worth the effort. Slice away the rough brown exterior and you’ll find a creamy white flesh that is perfect for slicing and snacking, julienne or grated for salads, and in Mexico, you’ll find it served sliced, chilled, seasoned with salt, chili powder and lime juice.
I created a mayonnaise based dressing for this Apple Jicama Slaw recipe, however, a yogurt base would be just as delicious. For a non-dairy version, a lime vinaigrette with a hint of Dijon would also be tasty.
I serve this salad a la carte for lunch or a light dinner and on occasion I’ll serve it with heartier fare, such as Cajun spiced shrimp or grilled or roasted chicken. I also serve this Apple Jicama Slaw with my Slow Roasted Mexican Pork Tacos – for taco perfection!
Delicious Wishes and Loads of Love,
- 1 head of Napa Cabbage, halved and sliced into shreds
- 2 cups grated or julienned jicama
- 2 cups thinly sliced apples
- 1 handful cilantro, coarsely chopped
- ¾ cup mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons of sugar
- 2 teaspoons of apple cider vinegar
- Salt and pepper to taste
In a medium bowl, whisk together the mayonnaise, lemon juice, sugar and apple cider vinegar. Season to taste with salt and pepper.
Place the cabbage and jicama in a large bowl and lightly toss with some of the dressing.
Pour the dressed cabbage and jicama onto a platter or in a serving bowl and then top with the thinly sliced apples and chopped fresh cilantro. Serve immediately.