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Jicama Slaw

Jicama Slaw


Cabbage and Jicama Slaw

This Cabbage and Jicama Slaw is NOT you’re average slaw baby!    

I created a perfect side for your Mexican inspired meals.

This one is light, refreshing and so flavorful.

Have you had Jicama before? Oh, it adds a wonderful earthy, sweet taste and it’s crunchy fabulous.

Then I added in just enough cilantro to brighten the entire dish.

It’s a terrific twist on OLE!

If you are looking for another scrumptious salad with Mandarin Oranges, here’s one that has strawberries, spinach and a really delightful dressing, this Strawberry-Orange Spinach Salad hits the spot

Cabbage and Jicama Slaw


1 medium jicama, peeled and grated

16 oz. cole slaw mix (coarse chop, NOT fine shred if available)

11 oz. can mandarin orange segments, drained, reserve juice

1/4 cup mayonnaise

2 Tbl. red wine vinegar

1-2 tsp. fajita/taco seasoning

1/2 tsp. Montreal Steak Seasoning

½ tsp. salt, or to taste

½ tsp. balsamic vinegar

Fresh cilantro, leaves – to taste



Peel skin off the jicama with a vegetable peeler.Jicama SlawOr with a knife, careful to get just the outer top layer.Jicama SlawGrate the peeled jicama using the largest holes on the grater; set aside.Jicama Slaw

In a large bowl, add the coleslaw, jicama and the drained mandarin oranges.Jicama Slaw

In a small bowl, whisk together reserved 2 Tbl. of the Mandarin juice, mayonnaise, vinegar, fajita seasoning, pepper and salt to taste.

Pour the dressing over the jicama mixture.

Toss to mix thoroughly and top with cilantro.

Add more Mandarin orange juice ONLY if needed.Jicama Slaw

Mix well. Keep in refrigerator until ready to serve.

If there is excess liquid, simply strain it off; absolutely delish!Jicama Slaw

 Carrie’s recipe, Copyright Carrie Groneman, 2016, 2018

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  • Kathryn says:

    I’ve never used jicama before. Looks interesting. I do like coleslaw. Is it kind of similar? Love the bright airy feel to the blog now. And your pictures are the same! That class is paying off!

    • Ooohhh Kathryn, you are in for a real treat! Jicama has this wonderful flavor like nothing else; kind of earthy, sweet, crunchy and just yummy. Thanks for the compliments too!

  • This is such a timely post! Phillip just brought home a jicama from the store (he’s always bringing home weird stuff from the store which is why I do the shopping) and I had literally no clue what to do with it. I was just going to leave it on the counter and let him figure it or (or let it go bad) but this sounds really yummy!

  • melinda says:

    Hi Carrie!
    This sounds so interesting, with taco seasoning! I’ve never used jicama.
    Do you have a category for just GF recipes?

    • YUP! I did use taco or fajita seasoning, just use one that’s gluten free if needed. I just opened up a category for ‘Special Diets’ for gluten free, Weight Watchers, vegan and others. Watch for it and I’m working to make it easy to navigate too. Thanks for asking Melinda!!!

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