Jicama-Carrot Slaw Recipe

Whisk the lime juice, agave nectar, vinegar, and salt in a large bowl to blend. Add the jicama, carrot, and onion and toss to coat with the dressing. Cover and refrigerate until cold, tossing occasionally, about 1 hour.

Comments

Cynthia
0 minutes? a realistic time, please!

about 1 year ago
Chef Heather (Food on the Table)
Hi Cynthia! It looks like you spotted a software glitch. Thanks for bringing it to our attention. The recipe should now show the proper times.

about 1 year ago
barbara
do not use onions, and increase sugar content for marinade. Onion ruins this slaw.

12 months ago
Very tasty Made recipe as is. Just wonderful with some grilled chicken!

5 months ago
Anonymous
What is Jicama?

3 months ago
Chef Heather (Food on the Table)
Hi Anonymous! Jicama, also called Mexican potato, Mexican turnip or yam bean, is a large root vegetable with thin brown skin and white crispy flesh. It has a mildly sweet flavor, and is usually eaten raw in salads, salsas and coleslaw. However, it can be cooked and will result in a slightly nuttier flavor. Jicama pairs well with citrus flavors. A granny smith apple would be a great substitute for Jicama in raw dishes, while water chestnuts would work well in cooked dishes. Usually available year round, Jicama is freshest and most readily available during the winter months. It can be found at most grocery stores, usually sold were the turnips are located, but if you have trouble finding it simply ask your store's produce manager.

3 months ago
David
Very nice use if one of my favorite items. I could eat jicama all day. Throw a little lime and chile on it and I'm in heaven! What a nice recipe for something a little different.

4 days ago