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This creamy apple jicama slaw is so fresh and crunchy! With its mix of sweet and tangy flavours, it makes a delicious side for hearty main courses but also works as a cool topping for spicy tacos or burgers.
It also happens to be super easy to put together, which makes jicama slaw perfect for late summer or fall meals when you want to be outdoors enjoying the fantastic weather.
Why We Love This Jicama Slaw
- Jicama is a deliciously crispy and healthy vegetable. It’s high in dietary fiber, vitamin C and other essential vitamins and minerals but low in calories, sugars and fats. Plus it contains a type of prebiotic fiber that supports beneficial gut bacteria.
- This easy apple slaw is perfect for hot sunny days when you crave something light and nutritious but want it ready in a flash.
- It has just five main ingredients! And they’re simple, unprocessed, and easy to find making it a budget-friendly meal option.
- It can be made ahead which will save you time if you’re hosting a party!
- It’s versatile! The ingredients can be changed up a bit to match your personal tastes. It can be served as a side salad or as a topping for tacos or sandwiches.
- Unlike many other jicama slaw recipes, this slaw contains no cabbage at all! Raw cabbage can be tough for some people to digest.
What is Jicama Slaw?
First of all, what exactly is jicama? Pronounced (HEE-kah-ma), it’s a starchy root vegetable native to Mexico. It has a thin brown outer skin and white fresh.
This unique root vegetable is popular in Mexico as a street food where it’s served in cups topped with Tajin, the spicy seasoning made with chile peppers, lime and sea salt.
In addition, it is most often used in dishes such as slaw, salsa, and salads. To make jicama slaw, the jicama is shredded just like cabbage in regular slaw and then ingredients are added to flavor and season it.
While jicama is available year-round, it’s best during its growing season of early fall to late spring. You can often find it in the refrigerated section of the supermarket. Just don’t get it confused with celiaric which is a similar colour but smaller and rounder.
When choosing jicama, look for skin that’s firm and smooth. Avoid those that are cracked, soft, damaged or discoloured with spots.
Your best option is to go for a medium-sized one as sometimes the colossal-sized jicama have a woody interior which is fine to stir-fry but is not ideal for grating raw into salads.
In addition to this healthy jicama slaw recipe, it’s also a main ingredient in Ensalada de Nochebuena Salad, the traditional Mexican Christmas Eve Salad where it’s mixed with pomegranate seeds and oranges.
Let’s take a look at the simple ingredients needed to make this creamy apple jicama slaw.
- Granny Smith Apples: This creamy jicama slaw features crisp and tart Granny Smith apples to complement the sweetness of the jicama. You can substitute a firm, mildly tart apple like a Crispin for the Granny Smith apples.
- Jicama: Also known as the Mexican yam bean or Mexican turnip (pachyrhizus erosus), jicama is slightly sweet and tastes like a cross between a potato, a water chestnut, and a pear.
- Crema Mexicana: Crema Mexicana has a slightly salty, nutty, tangy, sour flavour that’s super delicious but it also has a 30% fat content. This recipe doesn’t call for much so its still makes it a healthy option. You can substitute crème fraîche.
- Light Mayonnaise: I always use Hellman’s Light Mayonnaise but you can use your own fave brand or even make your own.
- Fresh Parsley: Due to the aromatic oils in its leaves, fresh parsley has a clean, peppery taste that’s a perfect complement to the sweetness of the apple and creaminess of the dressing.
How to Make Apple Jicama Slaw
Let’s get cooking with an overview of how to make this simple slaw. Scroll down to see the printable recipe card at the bottom of this post for the full details.
- Wash the jicama thoroughly, cut it in half lengthwise from the root to the stem.
- Peel off the brown skin and set the peeled jicama aside. I fine it easiest to use a sharp knife to peel the jicama but a vegetable peeler also works well.
⭐ Insider’s Tip: Placing the cut side of the jicama down on your cutting board will help prevent it from slipping when you cut it.
- Wash and cut the apples into 4 pieces and remove the seeds.
- Set the prepared jicama and apples aside while you set up your food processor or mandoline.
- Setup the shredding attachment on your food processor or setup a mandoline slicer.
- Shred the sliced apples and the jicama. You don’t need to wash the food processor in between as you’ll be mixing the ingredients anyway. Remove the shredded jicama and apple and pour into a large glass mixing bowl.
- Add the chopped parsley, salt, and pepper to the bowl and mix lightly until combined. Then add the mayonnaise and crema (or creme fraiche) and stir gently until well combined. You want the jicama and apple to be coated evenly.
- Adjust the seasoning, garnish with sprigs of parsley and/or lime wedges. Serve immediately.
- This jicama salad is best served immediately because the fresh apples will discolour due to oxidization.
- Keep this slaw cold before serving as it contains dairy. In hot weather, I like to place a salad on a frozen cooler pack (covered with a tea towel) to keep it crisp and chilled while serving.
- To prep in advance, peel and cut the jicama up to four days in advance. Rinse and drain before grating.
- To keep apples tasting crisp and delicious, follow these tips on how to store fresh apples.
- Don’t be afraid to mix this recipe up by adding toasted pepitas (pumpkin seeds), cilantro, mined jalapeño peppers or lime juice as you like.
- For a slightly spicy hit, sprinkle the slaw with Tajín, the classic Mexican lime chili seasoning, before serving.
- Serve this slaw with a Classic Margarita Cocktail, Pepian de Pollo (Chicken in Spicy Red Sauce), Grilled Steak in Beer Marinade, and Black Beans with Rice.
In addition to its versatility, another beautiful thing about jicama (can you tell I’m a fan?) is that unlike a potato, it doesn’t discolour when cut. This means you can cut it into pieces, place it inside a covered bowl and store it in your refrigerator for up to four days. How handy is that? To refresh it and remove any sticky moisture that’s accumulated, just give the sliced jicama a quick rinse before using.
Jicama is typically eaten grated or sliced raw in salads and salsas. The outer peel, which is similar to a potato peel should be cut off before grating or dicing to use in recipes.
More Salad and Salsa Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a comment further down if you REALLY like it. Thanks!
Creamy Apple Jicama Slaw
- food processor
- 3 granny smith apples
- 1 medium large jicama
- 1 cup parsley chopped
- ¼ cup mayonnaise light
- ⅓ cup creme fraiche
- ½ salt
- salt and pepper to taste adjust to taste
- Wash the jicama thoroughly, cut it in half lengthwise from the root to the stem.
- Then peel off the brown skin and set the peeled jicama aside. I fine it easiest to use a sharp knife to peel the jicama but a vegetable peeler also works well.
- Wash, and cut the apples into four pieces and remove the seeds. Set the prepared jicama and apples aside while you set up your food processor or mandoline.
- Place the shredding attachment in your food processor. Shred the apple, then the jicama and then the parsley.
- Remove the shredded jicama and apple and transfer it into a large mixing bowl.
- Add the chopped parsley, salt and pepper to the bowl and mix all ingredients until well combined.
- Next, add the mayonnaise and crema (or creme fraiche) and stir gently until well combined. You want the jicama and apple to be coated evenly.
- Taste and adjust seasoning if necessary. Serve immediately.
- This slaw is best served immediately as the apples will discolour due to oxidization.
- Keep it cold before serving as it contains dairy. In hot weather, I like to place salads on a frozen cooler pack covered with a serviette to keep them crisp and chilled while on the table.
- To prep in advance, peel and cut the jicama up to three days in advance. Rinse and drain before grating.
- Don’t be afraid to mix it up by adding toasted pepitas (pumpkin seeds), cilantro or lime juice as you like.
- For a hit of slightly spicy kick, sprinkle the slaw with Tajín, the classic Mexican lime chili seasoning or serve it on the side.
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Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.
Read more about Michele Peterson.