Mexican · Side · All year
Jicama-Lime Slaw
4.6 · community
15m
Prep
0m
Cook
Easy
Level
90
Energy
The crunchiest thing in the produce aisle: jicama's apple-water snap in matchsticks with lime, chili, and cilantro — taco night's cooling system.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Sheet pan
Chef's knife
Prep checklist
Jicama — peeled, matchsticks
Carrot — matchsticks
Lime — juiced
2 steps
Method
1
Toss everything; rest 10 minutes — jicama doesn't wilt (its superpower), it just drinks the lime.
10 min — timer available in cooking mode
Why this works
Jicama stays crunchy for DAYS dressed — the only slaw that improves its snap rating overnight.
2
Serve cold beside tacos, carnitas, or anything rich enough to need a crunchy counterweight.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
This is the side — pick a main.
Garnish
Fresh herbs
A knob of butter
Toasted nuts or seeds
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
1
Umami
2
Heat
0
Per serving
Nutrition
90
kcal
2g
protein
16g
carbs
3g
fat
3g
fiber
520mg
sodium
Just for you
Your notes
Keep exploring
Related