
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
15 mins
Crisp, cool, refreshing, and so easy to make, this jicama slaw was a sleeper hit in my $20 budget adventure. Tossed together with juicy mandarins, crunchy raw onions, slivered jalapeños, shredded sweet carrots, and fragrant, minced cilantro stems in a drizzle of spiky vinegar, Aaron said that this salad could be a great meal on its own. And I don't disagree—In fact, I ate it again for my second dinner that night, and for a light lunch the next.
Pair it with a hearty protein like oven-baked BBQ chicken, top your fish tacos with some, or pile it on top of some pork fried rice for a quick serving of veggies—just give it a try!
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Ingredients
- 1/4
large jicama, peeled and thinly slivered
- 1/4
medium onion, thinly slivered
- 1/2
carrot, shredded
- 1
jalapeño, thinly slivered
- 1 1/4 tsp.
finely chopped cilantro stems (from 1 bunch)
- 3
mandarins, divided
- 3 Tbsp.
rice wine vinegar
- 1/2 tsp.
kosher salt
Directions
- Step 1In a large bowl, combine jicama, onion, carrot, jalapeño, cilantro, and segments from 2 peeled mandarins. Add zest and juice from the remaining mandarin to the bowl, then add vinegar and salt. Toss to combine evenly.
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