Crispy jicama salad with carrots, cabbage and red onions in a tangy lime balsamic vinaigrette! Fresh, full of flavor, and incredibly versatile (great for tacos, bowls, salads, and more!). Only 9 ingredients, 1 bowl and 30 minutes needed!


  • 1/4 cup < span class="wprm-recipe-ingredient-name">Lime Juice (~2 limes written as recipe)
  • 2 Soup balsamic vinegar
  • 2 EL Olive oil (omit for oil-free)
  • 1/4 cc Sea Salt
  • < span class="wprm-recipe-ingredients -amount">2 cups Jucama peeled and sliced, very thin St Rich wood cut
  • 1< /span> cup Red cabbage grated or very thinly sliced (or thinly sliced on a mandolin)
  • 1/2 cup < span class="wprm-recipe-ingredients-name">very thinly sliced red onion (or under spring onion for less spicy onion flavor)
  • 1 cup chopped carrots, cut into very thin matchsticks < span class="wprm-recipe-ingredient-notes wprm-recipe -ingredient-notes-faded">(or rubbed on a mandolin)
  • 1 /4 cup chopped coriander
  • < /ul>


  • In a large bowl, whisk together the lemon juice greens, balsamic vinegar , olive oil and sea salt.
  • Add sliced jicama, cabbage, red onion, carrots and cilantro and mix well to coat. Taste and adjust as needed by adding more lime juice for flavor, balsamic vinegar for sweetness, or a pinch of salt for balance.
  • Enjoy alone or with Tacos, enchiladas, Bowls, salads and more! Keeps well in the fridge for up to 3 days. Not suitable for the freezer.
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