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Home » Recipes » Salads » Creamy Apple Jicama Slaw

Creamy Apple Jicama Slaw

Modified:  March 9, 2023 Published: Dec 2, 2022   //  by Michele Peterson 14 Comments

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Jump to Recipe Print Recipe
Green Apple and Jicama Coleslaw
Overhead shot of a green apple and jicama slaw.
Mexican salad with jicama

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. 

Overhead shot of creamy apple jicama coleslaw
This versatile slow is delicious as a side dish or as a topping for burgers or tacos!
Jump to:
  • Why We Love This Jicama Slaw 
  • What is Jicama Slaw?
  • Ingredients
  • How to Make Apple Jicama Slaw
  • Expert Tips
  • FAQs
  • More Salad and Salsa Recipes
  • Recipe

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.

Box of jicama vegetables.
Look for jicama that’s got a smooth skin without discolouration or soft spots.

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.

Buying Jicama

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. 

Ingredients

Let’s take a look at the simple ingredients needed to make this creamy apple jicama slaw.

Labelled Ingredients for Creamy Green Apple Jicama Slaw
You need just five main ingredients for this creamy 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.  

⭐ PRO TIP: If you have extra apples, try our recipe for Spiced Apple Cider Mojito or this classic British Apple Crumble with ice-cream! 

  • 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.

⭐ PRO TIP: If you have leftover crema, use it up in Chilled Pea Soup Gazpacho or Sopa de Frijol – Guatemalan Black Bean Soup.

  • 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.

  1. Wash the jicama thoroughly, cut it in half lengthwise from the root to the stem.
A collage showing cutting and peeling the jicama.
  1. 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. 

  1. Wash and cut the apples into 4 pieces and remove the seeds. 
A collage to show cutting the apples and the apples and jicama after cutting.
  1. Set the prepared jicama and apples aside while you set up your food processor or mandoline.
  1. Setup the shredding attachment on your food processor or setup a mandoline slicer.
Setting up the food processor to grate and the grated jicama in the bowl.
  1. 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.
  1. 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.
The grated apple and jicama in a bowl with the mayo and other ingredients.
Add the crema and mayonnaise and mix lightly
  1. Adjust the seasoning, garnish with sprigs of parsley and/or lime wedges. Serve immediately. 
Bowl of jicama apple slaw garnished with parsley.
Ready in less than 15 minutes, this apple jicama slaw is deliciously sweet, tart and tangy.

Expert Tips

  • 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.

FAQs

What’s the best way to store cut jicama?

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.  

How do you eat jicama?

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.

Mexican Jicama Slaw in a white bowl on a wooden table.
Get this Mexican-inspired Jicama Slaw on the table in under 15 minutes!

More Salad and Salsa Recipes

  • Clear bowl of mango black bean salsa on a white table.
    Best Mango and Black Bean Salsa
  • Recipe for Guatemalan Guacamole
    Easy Guatemalan Guacamole
  • salpicon de res shredded beef salad from Guatemala
    Salpicón de Res (Shredded Beef Salad)
  • White bowl of salpicon de mariscos.
    Salpicón de Mariscos (Seafood Salad)

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a comment if you REALLY like it. Thanks!

Recipe

A white bowl filled with apple jicama slaw.
Print
4.86 from 49 votes

Creamy Apple Jicama Slaw

This creamy apple jicama slaw is super fresh and crunchy! With its mix of sweet and tangy flavours, it's the perfect side for hearty main courses and a delicious topping for spicy tacos.
 
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad, Side Dish
Cuisine: Mexican
Servings: 6
Calories: 156kcal
Author: Michele Peterson
Cost: $7

Equipment

  • Knife
  • food processor
  • Bowl

Ingredients

  • 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
Prevent your screen from going dark

Instructions

  • 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.

Notes

  • 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. 
Note: Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.

Nutrition

Calories: 156kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 70mg | Potassium: 318mg | Fiber: 8g | Sugar: 12g | Vitamin A: 915IU | Vitamin C: 40mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

Save to Pinterest! 

Jicama Apple Slaw in a white bowl with Pinterest text overlay.
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About Michele Peterson

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.

Previous Post: «Sunset at Mitzpe Ramon Israel. 10 Unforgettable Food Experiences in the Negev Desert, Israel
Next Post: A Complete Guide to Niagara Icewine Festival 2025 Frozen grapes in a vineyard in winter.»

Reader Interactions

Comments

  1. dianelucas78

    April 02, 2023 at 3:36 pm

    5 stars
    I served this to guests last night and it was delicious. I squeezed some lemon on the apples to keep them white, and added some cilantro. I diced the apples and jicama instead of shredding and it was wonderfully crunchy. If you are watching your calories, I used only yogurt, pineapple juice and salt for the dressing, and it was perfect. We didn’t miss the creme one bit. It’s a keeper!

    Reply
    • Michele Peterson

      April 02, 2023 at 9:50 pm

      I’m glad you enjoyed it Diane! And I love your yogurt option.

  2. Rehoboth

    October 31, 2022 at 12:44 pm

    5 stars
    Lovely post

    Reply
  3. Lathiya

    July 09, 2020 at 3:57 pm

    5 stars
    I have never tried my hands on Jicama. Something new to me. Will try this recipe.

    Reply
  4. Mama Maggie's Kitchen

    July 06, 2020 at 4:25 am

    5 stars
    I am so loving this dish! I bet my husband couldn’t get enough of this Creamy Apple Jicama Slaw!

    Reply
  5. Jen Talley

    July 05, 2020 at 9:26 am

    5 stars
    I great way to use jicama! Thanks for the recipe!

    Reply
  6. Marina

    July 04, 2020 at 9:49 am

    5 stars
    This tangy side dish would go great with a steak

    Reply
  7. Chef Dennis

    July 04, 2020 at 7:32 am

    5 stars
    Now I am starting to crave for this creamy apple jicama slaw ! I love the crunchy part!

    Reply
  8. Debra

    July 03, 2020 at 4:38 pm

    5 stars
    That Jicama/Apple combo is super tasty!

    Reply
  9. Emily Flint

    July 03, 2020 at 12:51 pm

    5 stars
    This is such a refreshing and light side to make. We made ours without the mayo and it still turned out great! The apples make this dish perfect!

    Reply
    • Michele Peterson

      July 03, 2020 at 5:24 pm

      Great to hear! I’ve substituted Greek yogurt for mayo and it had more tang but was also delish!

  10. Sue

    July 03, 2020 at 8:54 am

    5 stars
    It’s hard to find recipes that use jicama. This one is a keeper for sure!

    Reply
  11. Robyn

    July 03, 2020 at 5:35 am

    5 stars
    What a delicious crunchy and refreshing side this makes to a bbq.

    Reply
  12. Alexandra

    July 03, 2020 at 3:06 am

    5 stars
    Such a refreshing side dish! Perfect for summer grilling recipes 🙂

    Reply
4.86 from 49 votes (37 ratings without comment)

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