Originally posted July 12, 2012. Revised May 2015.
This simple carrot and jicama slaw is a spin-off of a recipe I found in a recent issue of Everyday Food magazine. This crisp and fresh carrot and jicama slaw is simple to make and looks beautiful when plated. The bright color of the carrot transfers to the pale jicama giving the entire salad a brilliant orange hue. The subtle sweet flavor from the jicama calms the natural bite from the carrots while the lime juice infuses the salad with a nice citrus flavor in the end.
You can find jicama (also called Mexican yam) throughout the year at most local grocery stores. This large, bulbous root vegetable has a high water content (over 85%), a high vitamin C content and one cup delivers about 6 grams of dietary fiber. Like carrot, jicama is a crunchy, healthy vegetable that can be eaten as a quick snack or shredded and made into a simple and tasty slaw.
I love to make this recipe and serve it along side grilled chicken or fish. This salad adds beautiful color and a bright flavor to any savory or spicy dish.
Check out my previous post about jicama.
Carrot and Jicama Slaw
Recipe by Christy Wilson!
Time: 15 minutes
- 1 tablespoon extra virgin olive oil
- 1 medium shallot, diced
- 1/4 teaspoon fennel seed
- 3/4 teaspoon ground cumin
- 3 cups carrots (3-4 large), grated
- 1 cup jicama, grated
- 2-3 tablespoons fresh lime juice
- 2 tablespoons cilantro leaves, chopped/torn
- Salt and pepper, if desired
- In a small, non-stick skillet, heat olive oil over medium heat.
- Add shallot and cook until softened.
- Add fennel seed and cumin to the skillet and cook until fragrant, about one minute.
- In a medium bowl, add shredded carrots, jicama, lime juice and shallot mixture. Toss until colors and flavors meld together.
- Add salt and pepper, if desired (I didn't add any it is tasted fantastic!). Garnish with cilantro or mint leaves for added color and flavor.
per 1/2 cup serving:
Calories: 50; Total fat: 2.5 g, Saturated fat: 0 g, Sodium: 30 mg; Total carbohydrates: 7 g, Dietary fiber: 2 g, Sugar: 3 g, Protein: 1 g; Vitamin A: 60% DV, VitaminC: 20% DV