Jicama (Hi-ku-mah)– root vegetable that is juicy and crispy, with a somewhat sweet and nutty taste. Tastes like a cross in between a potato and a pear … And it’s an excellent source of fiber and vitamin C!

Why I enjoy it: Jicama is extremely flexible and discovered at many grocery stores. Can be eaten raw as a treat, in salads, or prepared in stir fry. This jicama slaw has the fresh taste of summer with cilantro and a crisp mix of veggies.


Yields: 6-8 servings

  • 2 medium jicama (about the size of a potato), peeled and julienned
  • 1 cup red cabbage, julienned
  • 2-3 small radishes, peel ON and julienned
  • 1 large carrot, ribbon cut with a veggie peeler
  • 1/3 cup cilantro (more if you like it), sliced
  • 2 Tablespoons each avocado oil, rice vinegar, red wine vinegar
  • Pinch of salt


  1. Integrate all vegetables in a bowl.
  2. Mix in oil, vinegars, and salt.
  3. Set in fridge for thirty minutes to combine tastes.
  4. Work as a side dish or top on your preferred grilled protein.