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Epicurious

Jícama Slaw

3.8

(18)

Cooks' note:

· Jicama can be cut into julienne strips 6 hours ahead and chilled, covered.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 medium red onion, finely chopped (3/4 cup)
1 1/4 teaspoons salt
2 1/2 tablespoons fresh lime juice
1/3 cup extra-virgin olive oil
1 teaspoon sugar
1/4 teaspoon black pepper
2 1/2 pound jicama, peeled and cut into julienne strips (9 to 10 cups)
1/3 cup finely chopped fresh cilantro

Preparation

  1. Step 1

    Soak onion in 1 cup cold water with 1/2 teaspoon salt 15 minutes (to make onion flavor milder). Drain in a sieve, then rinse under cold water and pat dry.

    Step 2

    Whisk together lime juice, oil, sugar, pepper, and remaining 3/4 teaspoon salt in a large bowl until combined well. Add onion, jicama, cilantro, and salt to taste and toss well.

TagsSlawSaladJicamaRoot VegetableVegetableCilantroHerbs & SpicesSideDinnerGluten FreeNut FreeVeganVegetarianDairy FreeRaw5 Ingredients or FewerWeeknight MealsNo-CookGourmet
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