Summer Jicama Slaw | The Jewish Week | Food & Wine

Summer Jicama Slaw

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Summer Jicama Slaw

Jicama Slaw/ Vegan Feast Catering

Servings & Times
  • Serves 8

1 large jicama, peeled and julienned

½ cup of Napa cabbage, shredded

2 medium carrots, julienned

3 scallions, chopped

¼ cup of chopped cilantro or basil

½ cup of freshly squeezed lime juice

2 T cider vinegar

2 T honey

1 t caraway seeds

½ cup of extra virgin olive oil

Salt and pepper


Whisk together the lime juice, vinegar, honey, caraway seeds, and the olive oil. Season it with the salt and pepper to taste.

Mix together the jicama, cabbage, carrots, scallions, and herbs. Toss with the dressing, and then taste for seasoning, Reseason if necessary. Let the salad sit at room temperature for about 15 minutes before serving to allow for the dressing to fully be absorbed into the vegetables.