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Easy Jicama Slaw Recipe

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Fresh and light with a crunchy texture is how we’d describe this Jicama Slaw salad, and it’s perfect as a side salad or spooned into fish tacos! Six ingredients is all you need to make this easy slaw.

And the fact that it’s simple and wholesome is an extra bonus, but we can assure you that it doesn’t skimp on flavor. Check out our flavorful variations to shake things up. 

Bowl of Jicama Slaw, serving fork and napkin.

Instead of a thick, creamy dressing, we went with fresh lime juice to give it a little tang and keep it on the lighter side That also makes it a slaw for all eaters!

This crunchy Mexican salad is:

  • low-carb and keto-friendly
  • gluten-free
  • vegan
  • ready in 15 minutes!

What is jicama?

This root vegetable has a thick brown skin and firm and crunchy inside. Texture-wise, it falls somewhere between a raw potato and a crisp apple, with a slightly sweet and nutty flavor. Jicama is low in carbohydrates and high in dietary fiber, which is what makes this root vegetable low-carb and even keto-friendly.

What is Jicama Slaw Made Of?

To make this simple jicama slaw, you will need:

  • Jicama. Peeled and shredded to make the slaw base.
  • Green scallions. Chopped small and tossed in for a nice onion flavor.
  • Lime, juiced. The fresh lime juice adds a nice tang to the slaw.
  • Ground cumin. A go-to seasoning! We love the smokiness and flavor that cumin adds.
  • Salt and pepper. Add this to taste for a little extra seasoning.

Jicama is incredibly versatile and pairs well with a myriad of flavors, so don’t hesitate to tweak this recipe to suit your taste preferences! Feel encouraged to mix in various vegetables or spices and create your unique version.

Ingredients for Jicama Slaw.

How to Make Jicama Coleslaw

When making this recipe, we highly recommend using a box grater or mandoline. It will be so much faster than cutting the vegetable into thin slices, plus they will all be uniform.

  1. Peel and shred the jicama: Peel the outer brown skin off, then slice it in half so it’s easier to handle (they can be quite large!). Use a box grater or mandoline to shred 2 cups of jicama, then place it into a bowl.
  2. Mix the ingredients: Add the chopped scallions, cumin and lime juice. Toss to combine, then add salt and pepper to taste. Serve the slaw immediately or refrigerate for up to 6 hours before serving.
Collage of process pictures showing how to make jicama slaw.

Wrap any unused jicama with plastic wrap and store it in the fridge for later. It is also delicious on its own, sliced thin and used as a snacking vegetable with a veggie dip (like this Fast and Easy French Onion Soup Dip or our Greek Yogurt Dip)!


Apple Agave Twist:

Elevate the slaw with a sweet and crunchy update by adding thinly sliced apples and a drizzle of agave syrup. The apples bring a fresh, fruity contrast to the jicama and adds a subtle sweetness that balances the tanginess of the lime. This version pairs beautifully with savory beef and pork. 

Jicama Carrot Slaw Recipe Fusion

Add green cabbage and carrots to the mix then toss everything in a creamy dressing made from mayonnaise, a touch of mustard, and a splash of apple cider vinegar. Serve it with your next barbecue or as a hearty sandwich topper, or in tacos.

Spicy Mexican Mango Medley:

Introduce diced mango for a tropical sweetness, and spice things up with a sprinkle of chili powder or a finely chopped jalapeño. Serve it with tacos, grilled fish, or enchiladas.

What to Serve with Jicama Lime Slaw:

Since jicama has a really light flavor that doesn’t overpower a dish, it’s especially delicious in fish tacos and as a side with roasted pork.

Here are some more ideas:

You will also love our Tex Mex fish tacos with chipotle slaw.

Close up view of Jicama Slaw.

We love when simple ingredients come together for a flavorful dish that is good for you, too! This recipe is not only effortless to whip up but also a dairy free and gluten free option that can elevate your next taco night into one of your new favorites!

More Recipes You Will Love

  • Kimchee Slaw A fusion of flavors and a rainbow of colors! This Korean-inspired Kimchee Slaw is crisp, crunchy and refreshing! Vibrant, thinly sliced vegetables combine with the bold flavor of kimchee.  
  • Black Rice Salad: This recipe is a healthy bowl of wholesome goodness! Black rice, tomatoes, zesty red onion, crunchy pine nuts and chunks of mozzarella cheese. 
  • Green Salad with Avocado and Chicken: A simple lunch that can use up left over grilled or baked chicken. Creamy avocado slices compliment the crisp greens while the lemon-Dijon dressing adds a delicious finish.

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Bowl of Jicama Slaw, serving fork and napkin

Jicama Slaw

The light, sweet flavor and crunchy texture of Jicama make a perfect slaw for fish tacos or a simple side salad. No thick, creamy dressing here. We added fresh lime juice to give it a little tang.
5 from 3 votes
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 Servings
Calories: 40kcal
Author: Pat Nyswonger


  • 2 cups shredded jicama
  • 6 green scallions chopped
  • 1 large lime juiced
  • 1 tablespoon ground cumin
  • Salt/pepper to taste


  • Peel the jicama and slice in half. 
  • Using a box grater or mandoline, shred enough of the jicama to measure 2 cups, place into a bowl and add the chopped scallions, cumin and lime juice. 
  • Toss to combine, add salt and pepper to taste.  Serve immediately or cover with plastic wrap and refrigerate for up to 6 hours.


  • Wrap any unused jicama in plastic film and store in the refrigerator.
  • This simple, crunchy slaw is light and will not over power the flavors in our fish tacos. Jicama is a versatile vegetable and our slaw can easily include different components to compliment what it will be used for.


Serving: 1 | Calories: 40kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 154mg | Fiber: 4g | Sugar: 2g

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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Recipe Rating

John / Kitchen Riffs

Wednesday 27th of January 2021

For some reason jicama just isn't something I use all that often. I really do need to change that -- this slaw looks excellent. Such a nice combo of flavors. Thanks!

Dahn Boquist

Wednesday 27th of January 2021

Thanks John, jicama is so versatile and makes a great slaw

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