Zesty Lime-Jicama Coleslaw

Jícama is a root vegetable native to Mexico, where raw jícama sticks are eaten raw with a little lime juice and red chili pepper sprinkled over top.

Serves: 6Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 6


  • 1 cup red cabbage, shredded
  • 1 cup julienned red bell pepper
  • 1 cup julienned yellow bell pepper
  • 1 1⁄2 cups peeled and shredded jícama
  • 1 cup shredded carrot
  • 1⁄4 cup lime juice
  • 1 tsp. granulated sugar
  • 1⁄4 tsp. kosher salt
  • 1⁄4 tsp. sweet Hungarian paprika
  • 1⁄4 tsp. red pepper sauce
  • 1⁄2 cup chopped cilantro


  • Toss cabbage, bell peppers, jícama, and carrots together in a large mixing bowl.
  • Stir lime juice, sugar, salt, paprika, and red pepper sauce together in a small bowl. Mix until sugar and salt dissolve fully.
  • Drizzle dressing over coleslaw and toss well to coat. Cover bowl and chill coleslaw for 1 hour before serving. Mix well before serving.