Tex-Mex Jicama Slaw

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Tex-Mex Jicama Slaw
Serves 8
What a unique slaw! And it's a perfect accent to any Southwest Style picnic. It can be made a day in advance and holds up well. You may also add additional colorful julienne vegetables (carrots, squash) as desired.
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  1. 4 cups Jicama, peeled, cut julienne
  2. 1 Tbsp. Lime Juice
  3. 1 cup Red Bell Pepper, cut julienne
  4. 2 Tbsp. Soy Sauce
  5. 1 cup Pea Pods, cut julienne
  6. 1 tsp. Sesame Oil
  7. 1⁄2 cup Green Onions, cut 1/4"
  8. 3 drops Liquid Smoke
  9. 1 tsp. Jalapeno Pepper, minced
  10. 1⁄2 tsp. Chili Powder
  11. 1 1⁄2 Tbsp. Cilantro Leaves, Fresh, chopped
  12. 2 tsp. Granulated Sugar
  1. Place jicama, red bell pepper, pea pods, green onion, jalapeno and cilantro in a mixing bowl.
  2. In a separate bowl, wisk together lime juice, soy sauce, sesame oil, liquid smoke, chili powder and sugar.
  3. Pour the liquid "dressing" over the julienne vegetables and toss.
  4. Chill and serve.
  1. Makes about 6 cups
Nino Salvaggio https://www.ninosalvaggio.com/