Fresh and satisfying Jicama & Carrot Slaw with Lime Dressing! This is how you make snacking healthy.
Summer is coming.
Too bad you can’t see me jumping up and down in anticipation, in-between stuffing my mouth with this incredibly delicious salsa made with carrots and jicama. You can call it a slaw, or you can call it salsa, and you can definitely call it outstanding, because this batch of veggies has it going on!
Just like those mind-blowing banana bread waffles I shared with you last week, this crunchy carrot and jicama slaw is courtesy of my husband, otherwise known as, The Breakfast King. Sound the trumpets. He’s been enjoying spending a little more time in the kitchen these days, because I’ve been spending so much time developing recipes for our cookbook. As much as I LOVE doing so, after a while, I need a break from it all. This weekend I created five new recipes and Alex created five new recipes on her end. And the hubby, he made breakfast and then whipped up this phenomenal and refreshing slaw.
Let me tell you about this off the cuff salsa/slaw—call it what you want—either way, you’re going to love this.
How to Make Jicama & Carrot Slaw
First of all, this is so easy to make. You’ll only need 8 ingredients to whip up this healthy carrot slaw.
Jicama
Carrots
Poblano peppers
Pepitas
Cilantro
Limes
Champagne vinegar
Extra-virgin olive oil
Plus a wee bit of sea salt and sugar
No problem!
It will take you less than 30 minutes to make this, and about 5 minutes to eat it all up.
Make it and eat it as a snack with warm corn chips, or pile it on a taco, stuff it in a burrito, or eat it as a side. There’s no wrong way to eat this. The only thing that would be wrong with this is if you didn't make it. That would be so wrong.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
Jicama & Carrot Slaw with Lime Dressing
Ingredients
- 1 medium jicama peeled
- 1 large or 2 medium carrots peeled
- 2 poblano peppers
- ½ cup 90 g pepitas (raw pumpkin seeds)
- 1/3 cup 14 g cilantro, stems removed and coarsely chopped
- Ground sea salt to taste
For the dressing
- Juice from 1 large lime or 2 small limes
- 1 tsp champagne or white wine vinegar
- ½ tsp extra-virgin olive oil
- ¼ tsp sugar
- Ground sea salt to taste
Instructions
- Scorch the poblano peppers over an open flame (if you have a gas cooktop), or roast them in a 400° (204 °c) oven until the skins are black and blistered and the peppers have softened. Let cool.
- Toast the pepitas in a pan on medium heat for approximately 4 to 5 minutes or until they’re lightly browned. Shake frequently to avoid scorching. Sprinkle a pinch of sea salt on top and let cool.
- Shred the jicama and carrots in a food processor, use the shredding blade. If you don’t have a food processor, use a box shredder or slice into thin matchsticks with a knife.
- Scrape the blackened skin off of the peppers and remove the seeds. Slice into thin matchsticks and then slice the matchsticks into 2 inch (6 cm) long pieces.
- Put the jicama, carrots, poblano peppers, pepitas, cilantro, and sea salt to taste in a medium bowl and make the dressing.
For the dressing
- In a small bowl, whisk the lime juice, vinegar, olive oil, sugar, and sea salt until fully combined and the sugar and salt is completely dissolved. Pour over the vegetables and toss well.
- Enjoy!
Christine @ Run Plant Based says
Yum, this sounds wonderful - love the creative flavors in the dressing and can't wait to try. Thanks!
Linda Meyer says
Thank you! I think you and your husband would love this. And of course, Miko and Leela would gobble up the carrots. 🙂
Strength and Sunshine says
I love some nice crunchy jicama, although my heart always goes to it when roasted!
Linda Meyer says
I've never roasted it, now I'm intrigued. I'm going to have to try this soon. 🙂
Kristin Anderson says
It looks delicious. My son is on a carrot strike, but tends to change his mind if they're sliced and mixed with other tasty ingredients :). Looking forward to giving it a try.
Linda Meyer says
Kids are so funny! I remember when my son used to go back and forth with liking and then hating bananas. Hopefully your son will like this slaw. 🙂
Becky says
Oh my goodness, this looks so crunchy and fresh! I'd love it on top of a bean burger!
Linda Meyer says
Thanks, Becky! Yes, that would be perfect.
veggiesdontbite says
Lime sauces and dressings are an addiction! I love jicama too, so crunchy, but hate cutting it. I would pay big for pre-peeled pre-cut jicama!
Linda Meyer says
Why do you hate cutting it? I'm just really curious to know the reason behind that. 🙂 It's such a great substitute for chips when you're eating guac. But if the jicama is the dip, then chips are a must.
Amy Katz from Veggies Save The Day says
Looks fabulous Linda! I love pepitas in salads. I'm so excited about your book!
Linda Meyer says
Thank you, Amy! We are too. 🙂 I love pepitas too, they have the best texture. They're even better roasted.
Dianne says
This looks like a great side for Taco Tuesday! And a great reminder that I'm not eating enough jicama!
Linda Meyer says
Yes! Or pile some on the tacos. I don't eat enough jicama either. Time to change that.
Hauke Fox says
This salad looks sooo fresh!! Would love to have a bowl like that with some nachos right now 🙂
I had to google jicama though, haha
Linda Meyer says
Thanks Howie! Lol, too funny that you had to google jicama. I take so much for granted when it comes to assuming everyone knows what certain foods are. 😉
Jenn says
Sounds delicious and refreshing. This would go great with my cauliflower tacos!
Linda Meyer says
Yes! It would be amazing with your cauliflower tacos. Thanks, Jenn. 🙂
Uma Srinivas says
My favorite vegetables. These looks flavorful and delicious:)
Linda Meyer says
Thank you, Uma!
Anjali @ Vegetarian Gastronomy says
I love jicama! Great idea to make a slaw with it! This looks delicious!
Linda Meyer says
Thank you, Anjali!
SuzLyfe says
I don't know if you could make enough of this to satisfy me!
Linda Meyer says
You might be right, because if I made if for you we'd probably have to fight over it. 🙂
Leah M @ love me, feed me says
So refreshing! What a beauty. I've only tried jicama a handful of times, but this is making me crave it!!
Linda Meyer says
I love it! It makes a great chip for dipping too. Thanks, Leah. 🙂
Manju Mahadevan says
Ive had jicama a couple of times at restaurants but never knew what I could make with them at home. This looks like a simple enough recipe to try for the first time. Love the dressing!
Linda Meyer says
Thank you, Manju! I love jicama. I slice them like chips and use them to dip into my guacamole, so good!
Ceara @ Ceara's Kitchen says
This looks fantastic, Linda! So summery too! YUM!
Linda Meyer says
Thank you, Ceara! 🙂
Vegan Heaven says
Yummy! This looks so delicious and fresh, Linda! Perfect for spring and summer. 🙂
Linda Meyer says
Thank you, Sina! It's so fresh and light. 🙂
Emily says
Your dish looks so fresh and delightful and I think eat it with tacos can be a good choice. You make me feel so hungry now. I'll note in my diet menu. Thanks for your sharing.
Linda Meyer says
Thank you, Emily. I appreciate your kind comment.