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Cilantro Jicama Fiesta Slaw Recipe

Cilantro Jicama Fiesta Slaw Recipe

By Kathypatalsky

This Cilantro Jicama Fiesta Slaw is the perfect topping for your favorite black bean burger, tostada salad, healthy taco and more. Crunchy and zesty with a spicy-sweet flavor. Citrus, cool jicama, a hint of jalapeno and plenty of fragrant cilantro accents this red cabbage slaw. Cool and creamy and actually dairy free. And this would be the perfect slaw for a Cinco de Mayo celebration. Fast, easy and healthy. Add some flavor to your meal!..

Jicama is one of my favorite crunchy veggies. It is kinda like a radish meets an apple meets some celery meets a carrot. It is pure white in color and has a rough tan skin that you can easily peel away with a potato peeler – and sometimes even by hand like you peel an orange. Jicama is slightly sweet, and incredibly crunchy. You can slice up jicama sticks just as you would carrot sticks. Jicama is delicious in slaw salads because it really holds its crunchy texture – even when marinated in yummy slaw juices like vinegar or citrus.

Cilantro Tip! I’ve added plenty of cilantro to this slaw to give it that bold “fiesta” flavor. When chopping up cilantro for slaws and salsas don’t forget to include the stems! The cilantro stems have a crispy texture and refreshing flavor that accents the more delicate and aromatic cilantro leaves perfectly.

To make this slaw creamy, I added in a few tablespoons of tahini – which is basically ground up sesame seeds. If you’d like an extra creamy slaw – add in a tablespoon or two of vegan mayo – or whatever mayo you keep in your fridge.

If you make this slaw as shown below you will be quite pleased at how healthy it is! Packed with fiber, antioxidants and crunch!

Read More Recipe:

Cilantro Cashew Cream Smothered Burritos

Grilled Corn with Cilantro Lime Butter

Cilantro Jicama Fiesta Slaw

makes about 4 cups


  • 1 1/2 cups red cabbage, shredded
  • 1 cup jicama, thinly sliced
  • 1/2 cup citrus, diced (orange or mandarin)
  • 1/4 cup white onion, diced
  • 1/2 tsp citrus zest
  • 2 Tbsp jalapeno, diced (de-seeded)
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp tahini
  • 2 tbsp hemp seeds or pumpkin seeds (pepitas)
  • 3 Tbsp cider vinegar (you can also sub with lime juice)
  • 1 cup cilantro (stems and leaves), chopped
  • 1 Tbsp agave syrup
  • 1/4 tsp cayenne
  • salt and pepper to taste

optional: 1-2 Tbsp vegan mayo (I used about 1 heaping Tbsp Vegenaise)


1. Prep all your veggies – I used a mandoline to shred my cabbage and slice my jicama.

2. Combine all the ingredients in a large mixing bowl – toss well. Customize the moisture-level of your slaw – to ‘wet’ your slaw a bit more, add in extra citrus juice. I added in about 1-2 Tbsp extra mandarin juice because I like my slaw a bit on the wet side. Salt and pepper slaw to taste.

3. Chill in fridge until ready to be served.

Serving suggestions: Add to salads, burritos, tacos, sandwiches, wraps, burgers or simply eat as is!