Jicama, Carrot, and Green Apple Slaw Recipe - Allrecipes.com
Jicama, Carrot, and Green Apple Slaw Recipe
  • READY IN 30 mins

Jicama, Carrot, and Green Apple Slaw

Recipe by  

"Flavorful take on an old bbq standby. Other seasonings can be added as well, depending on preference. I find that chili powder adds a nice kick. Serve right after tossing if you prefer a nice crunchy slaw or let marinade in the fridge for an hour before dishing up. Great with grilled veggies, Mexican style corn on the cob, and smoked chicken breast."

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Original recipe makes 8 cups Change Servings
  • PREP

    30 mins

    30 mins


  1. Place the cabbage, jicama, radish, apple, carrot, pear, and cilantro into a mixing bowl. Sprinkle with olive oil, orange juice, lime juice, salt, and pepper. Toss until evenly blended and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2009

I like how light and healthy this salad is. For me it didn't have enough flavor so I added a lot more cilantro, lime juice and tossed in peanuts. I will make this again as a light lunch with my additions and some grilled chicken. This is a very big salad, more than 8 servings. Thank you for sharing.

Most Helpful Critical Review
Sep 01, 2009

I also thought this was just ok. I'm not sure it was quite worth the effort - a little bland. I think it is missing something, maybe chopped red onion would liven it up a little?


20 Ratings

Jul 21, 2009

I loved this recipe. I omitted the radish and only had one green apple so I used two pears. Added more lime juice. Rather than grate the ingredients, I just chopped them and it worked out just fine. Definitely a way to clean out the fridge and make a great salad at the same time!

Dec 09, 2010

We enjoyed this refreshing slaw. It's best with plenty of salt and pepper. I also doubled the dressing. I think raisins or dried cranberries would add a lot, because the texture is a little monotonous. I'm not sure I'd make this again unless I had ingredients I needed to use up, but all in all not a bad little salad!

Jul 05, 2013

Everyone I've made this for has really liked it. I'm surprised to see people call it "bland" because when I've made it, it has been anything but. I don't know if it's a difference in ingredient or what. I always use herbs fresh out of my garden and local produce. We do tend to eat this on fish tacos or pulled pork sandwiches rather than by itself, so that could be part of the issue. I have experimented with this quite a bit and have found that the addition of more herbs, red wine vinegar, finely shredded sweet walla walla onion, lemon olive oil, an orange (with the juice) and a bit of sugar improve the flavor. I tend to make stuff from whatever I have on hand and this recipe was the result of needing to clean out my veggie drawer. I'm sure you can sub in just about any vegetable (broccoli slaw would be great here, as would pineapple or mango.. and chili peppers to give it a spicy kick) and I recommend upping the amount of cilantro. There should be a balance between acidic, sweet, sour, salty and spicy. Hope this helps!

Jan 04, 2010

Refreshing, nutritious crunchy salad that compliments any meal. The orange and lime marinade top it off. I used lemon and the results were outstanding. Highly recommended. Everyone raved.

Oct 07, 2010

This had to be the most GOSH AWFUL salad I've ever locked my lips around !!! I was SOOOOO looking forward to a salad with jicama and different herbs. Even with the suggestions, I had to spit it out and toss it away -- and I've been known to eat some crappy tasting stuff. This ranks worse than octopus soup or menudo. BLECH !!

Aug 25, 2009

I thought this recipe was OK, others in my family were more like, "I'll eat it." Mostly it seemed like more trouble than it was worth, what with all that grating...It is better the second day than the first. It didn't have a bad flavor, but just didn't do much for me or my family.


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  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 64 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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