Jicama Slaw
A new jicama slaw recipe for you to try!

Who enjoys jicama? It is common on the west coast, but not so common on the east. We think it is delicious, how about you?

Switch up the typical side dish at your next cook out! Jicama makes a great “slaw”; it's mild in flavor and slightly sweet. The texture is similar to a crisp, juicy apple. The cooling flavors of the cucumber and jicama pair nicely with the hot red pepper flakes. If you prefer, leave out the pepper flakes and it will still be delicious!

Nurtition Facts

  • Recipe makes 8 servings
  • Each serving provides:
    • 80 calories  
    • 1 gm protein
    • 7gm fat
    • 2.5gm carbohydrate


  • 4 cups julienned jicama
  • 4 cups julienned cucumber
  • 1 large diced avocado
  • 2 large radish, sliced thinly
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • optional: red chili pepper flakes to taste


  1. Slice the jicama and cucumber on the widest julienne setting on a mandolin slicer.  An inexpensive mandolin is extremely effective for quickly and easily slicing vegetables. Weigh or measure and combine in a large bowl.
  2. Slice the radish on the thinnest setting and add to the sliced vegetables.
  3. Squeeze 1 large lime, straining any seeds from the juice. Dice the avocado and toss in the lime juice until coated. This will prevent the avocado from turning brown too quickly. Add the lime juice and avocado to the vegetables. For a creamier slaw, mash the avocado with the lime juice until smooth. This will also evenly distribute the avocado to ensure the correct ratio is served. Add the avocado mixture to the jicama.
  4. Pour the oil over the vegetables and avocado and toss to combine. If using, add the chili flakes and allow the ingredients to sit for about 30 minutes before serving.
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Authored By: 
The Charlie Foundation for Ketogenic Therapies