Ingredients:

  • 1 large jicama (about 1 pound / 450g), peeled and julienned or shredded
  • 1 red bell pepper, seeded and julienned
  • 1/2 red onion, thinly sliced
  • 1 cup / 85g shredded carrots
  • 1/2 cup / 15g chopped fresh cilantro leaves
  • 1/4 cup / 60ml lime juice (freshly squeezed, about 2-3 limes)
  • 2 tablespoons / 30ml olive oil
  • 1 tablespoon / 15ml honey (or agave nectar for vegan option)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)

Instructions:

  1. Peel the jicama and julienne or shred it.
  2. In a large mixing bowl, combine the julienned jicama, red bell pepper, red onion, carrots, and cilantro.
  3. In a small bowl (or a jar with a lid), whisk together the lime juice, olive oil, honey (or agave), Dijon mustard, minced garlic, salt, and pepper.
  4. Pour the dressing over the slaw and toss gently to combine. Ensure all the jicama and veggies are evenly coated.
  5. Cover the slaw and refrigerate for at least 30 minutes to allow the flavors to meld (optional).
  6. Give it a final toss before serving. Enjoy this fresh and delicious jicama slaw!