Jicama brings a delightful crunch and subtle sweetness to slaws, making it an excellent addition to any healthy side dish. This versatile root vegetable pairs beautifully with cabbage, carrots, and other crisp vegetables in refreshing slaw recipes. To use jicama in crunchy slaws, simply peel and slice it into thin strips, then combine with other slaw ingredients and toss with a dressing of choice.
Jicama slaw recipes often incorporate vibrant produce and zesty dressings to complement the vegetable’s mild flavor. Popular combinations include lime juice, balsamic vinegar, and olive oil for a tangy kick. Herbs like cilantro or mint can add a fresh dimension to the dish. These crunchy slaws serve as perfect accompaniments to grilled meats or as standalone light meals.
Understanding Jicama
Jicama is a versatile root vegetable with a crisp texture and mild flavor. It offers numerous nutritional benefits and can be used in various culinary applications, particularly in crunchy slaws.
What Is Jicama?
Jicama, scientifically known as Pachyrhizus erosus, is a root vegetable native to Mexico. It belongs to the legume family and is often called Mexican turnip or yam bean. The plant produces an edible tuberous root with a brown, papery exterior and a crisp, white interior.
Jicama grows best in warm climates and is cultivated in many tropical and subtropical regions. The root can vary in size, typically ranging from 4 to 8 inches in diameter. When selecting jicama, choose firm, unblemished roots that feel heavy for their size.
Nutritional Profile of Jicama
Jicama is a nutrient-dense food with several health benefits. It is low in calories but high in fiber and essential vitamins and minerals.
Key nutritional components of jicama include:
- Dietary fiber: 6.4 grams per cup (sliced)
- Vitamin C: 26.3 mg per cup (44% of daily value)
- Potassium: 195 mg per cup
- Folate: 16.4 mcg per cup
Jicama is also a good source of antioxidants, which help protect cells from damage. Its high fiber content promotes digestive health and may aid in weight management.
The Unique Taste of Jicama
Jicama has a distinct taste and texture that sets it apart from other root vegetables. Its flavor is often described as mildly sweet and nutty, similar to a cross between a water chestnut and an apple.
The texture of jicama is exceptionally crisp and juicy, making it an excellent addition to salads and slaws. When raw, it provides a satisfying crunch that holds up well in various dishes. Jicama’s mild flavor allows it to absorb other tastes easily, making it a versatile ingredient in both sweet and savory recipes.
Jicama can be eaten raw or cooked. When cooked, it retains much of its crispness, making it an ideal low-carb alternative to potatoes in many dishes.
Preparation Basics
Preparing jicama for crunchy slaws requires proper peeling, cutting, and storage techniques. These steps ensure the vegetable’s crispness and freshness are preserved for your dish.
Peeling and Cutting Jicama
Start by washing the jicama thoroughly under cool running water. Use a sharp paring knife to remove the brown, papery skin. Peel from top to bottom, following the contours of the vegetable.
Once peeled, cut the jicama in half for easier handling. Slice it into thin strips or julienne for slaws. A sharp chef’s knife works well for this task.
For cubes, first cut the jicama into slabs, then into sticks, and finally into cubes. Aim for uniform sizes to ensure even texture in your slaw.
Using a Mandoline for Thin Slices
A mandoline is an excellent tool for achieving ultra-thin, consistent jicama slices. Set the mandoline to your desired thickness, typically 1/8 inch for slaws.
Hold the jicama firmly and slide it down the mandoline blade. Always use the hand guard for safety. The resulting slices will be uniform and perfect for salads or slaws.
Adjust the mandoline settings to create different textures. Thinner slices work well for delicate slaws, while slightly thicker cuts add more crunch.
Storage Tips for Jicama
Proper storage is crucial for maintaining jicama’s crispness. Whole, unpeeled jicama can be stored in a cool, dry place for up to two weeks.
Once cut, place jicama pieces in an airtight container lined with paper towels. This absorbs excess moisture and prevents sogginess. Store in the refrigerator for up to one week.
For pre-sliced jicama, refresh its crispness by soaking in ice-cold water for 15 minutes before use. Drain thoroughly and pat dry before adding to your slaw.
Creating Jicama Slaw
Jicama slaw offers a refreshing and crunchy alternative to traditional coleslaw. This versatile dish combines the crisp texture of jicama with a variety of vegetables and flavorful dressings.
Jicama Slaw Ingredients
The foundation of a great jicama slaw starts with fresh, crisp vegetables. Peel and julienne jicama into thin strips. Combine it with shredded cabbage and carrots for a colorful mix. Red onions add a sharp flavor contrast. For added freshness, include chopped cilantro.
Common ratios:
- 2 cups jicama
- 1 cup cabbage
- 1/2 cup carrots
- 1/4 cup red onion
- 1/4 cup cilantro
Experiment with other vegetables like bell peppers or radishes to create unique flavor profiles. The key is maintaining a balance of textures and tastes.
Jicama Slaw Dressing Variations
Dressings can range from light and tangy to rich and creamy. A simple vinaigrette combines lime juice, olive oil, and a touch of honey. For a zesty kick, add cumin and chili powder.
Creamy dressings use mayonnaise or Greek yogurt as a base. Mix in lime juice, salt, and pepper for a basic version. Enhance it with garlic, honey, or apple cider vinegar for more complexity.
Tangy dressing recipe:
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp honey
- 1/4 tsp cumin
- Salt and pepper to taste
Mixing Techniques for the Best Texture
Proper mixing ensures even distribution of flavors and maintains the slaw’s crunchy texture. Toss the vegetables together in a large bowl before adding the dressing. This prevents clumping and allows for better coating.
Add the dressing gradually, tossing gently with tongs or two large spoons. This method helps avoid over-dressing and keeps the vegetables crisp. Let the slaw rest for 15 minutes before serving to allow flavors to meld.
For the best texture, prepare the slaw no more than 6 hours before serving. This preserves the crunchiness of the jicama and other vegetables while still allowing time for flavor development.
Serving Suggestions
Jicama slaw offers a versatile and refreshing addition to many meals. Its crisp texture and mild flavor complement a variety of dishes, making it a perfect accompaniment for everyday meals and special occasions alike.
Accompanying Dishes for Jicama Slaw
Jicama slaw pairs exceptionally well with Mexican-inspired cuisines. Serve it alongside fish tacos, enchiladas, or as part of a taco night spread. The slaw’s crunchiness balances the softness of tortillas and provides a cool contrast to spicy fillings.
For a lighter option, use jicama slaw as a side salad with grilled meats or seafood. Its refreshing nature makes it an ideal companion for barbecue dishes during warm weather.
Vegetarian and vegan meals also benefit from jicama slaw. Serve it with plant-based burgers or roasted vegetable platters for added texture and flavor.
Incorporating Jicama Slaw into Meals
Jicama slaw can elevate simple weeknight meals. Add it to rice or grain bowls for a crunchy element. It works well in wraps or sandwiches, providing a fresh and juicy component.
Use the slaw as a topping for pulled pork or chicken sandwiches. Its crisp texture contrasts nicely with tender meats.
For a unique twist, incorporate jicama slaw into fusion dishes. Try it in Asian-inspired lettuce wraps or as a garnish for Caribbean-style grilled fish.
Creative Variations and Add-Ins
Experiment with additional ingredients to create unique jicama slaw variations. Add diced mango for a tropical touch, or mix in cucumber for extra freshness. Green onions can provide a mild, oniony flavor.
For a protein boost, toss in some cooked quinoa or edamame. Toasted nuts or seeds add crunch and nutritional value.
Try different dressings to change the slaw’s flavor profile. A creamy avocado dressing works well for a richer taste, while a citrus vinaigrette keeps it light and zesty.
- Fruit additions: Pomegranate seeds, apple slices, or grapefruit segments
- Herb options: Mint, basil, or cilantro
- Spice it up: Add jalapeños or a dash of cayenne pepper
Alternative Jicama Recipes
Jicama’s versatility shines in various dishes beyond traditional slaws. Its crisp texture and mild flavor make it an excellent base for fries, coleslaws, and creative slaw combinations.
Jicama Fries
Jicama fries offer a healthier alternative to potato fries. Cut jicama into thin strips, toss with olive oil and your favorite seasonings. A sprinkle of ground cumin adds a warm, earthy flavor.
Bake the fries at 425°F (220°C) for 25-30 minutes, flipping halfway through. For extra crispiness, use an air fryer at 400°F (200°C) for 15-20 minutes.
Serve jicama fries with a zesty dipping sauce like chipotle mayo or avocado crema. These fries retain their crunch even when cooled, making them perfect for picnics or packed lunches.
Jicama Coleslaw
Jicama coleslaw brings a refreshing twist to this classic side dish. Shred jicama, carrots, and cabbage for a colorful base. Mix in finely chopped red onion and cilantro for added flavor and texture.
For the dressing, combine:
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Toss the vegetables with the dressing and let it chill for at least 30 minutes before serving. This allows the flavors to meld and the jicama to absorb the tangy dressing while maintaining its signature crunch.
Broccoli and Jicama Slaw
This unique slaw pairs the earthy flavor of broccoli with jicama’s crisp sweetness. Finely chop broccoli florets and stems. Julienne jicama into thin matchsticks. Add shredded carrots for color and sweetness.
Dress the slaw with a light vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
Toss in toasted sunflower seeds or sliced almonds for added crunch. This slaw works well as a side dish or as a topping for tacos and sandwiches. Its robust texture holds up well, making it ideal for meal prep and packed lunches.