Side Dish: United States – Jicama Cucumber Slaw

Serving Size: 6

Approximate Time

Prep 15 min

Cook 4 min

Additional 15 min

Total 34 min

Ingredients

1 medium jicama (about 1 lb / 450 g), peeled and cut into matchsticks
3 Persian cucumbers, thinly sliced into half-moons
5 radishes, thinly sliced
1 / 4 small red onion, very thinly sliced
1 jalapeño, thinly sliced (seeds removed for less heat)
1 / 2 cup (15 g) cilantro leaves, roughly chopped
1 / 3 cup (40 g) raw pepitas (pumpkin seeds)
2 limes, zested and juiced
1 tbsp (15 ml) orange juice (optional, for balance)
1 tbsp (15 ml) apple cider vinegar
2 tbsp (30 ml) extra-virgin olive oil
1 tsp honey or agave
1 tsp chili-lime seasoning (such as Tajín) or 1 / 2 tsp chili powder + pinch of citric acid
1 / 2 tsp ground cumin
3 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Optional: 2 tbsp (30 g) crumbled cotija for serving

Instructions

Toast the pepitas: Place pepitas in a dry skillet over medium heat, stirring until fragrant and lightly popping, 3–4 minutes. Remove from heat, toss with a pinch of salt and a pinch of chili-lime seasoning, and let cool.
Make the dressing: In a small bowl, whisk together lime zest, lime juice, orange juice (if using), apple cider vinegar, olive oil, honey/agave, chili-lime seasoning, cumin, salt, and black pepper.
Combine the slaw: In a large bowl, add jicama, cucumbers, radishes, red onion, jalapeño, and cilantro. Pour the dressing over and toss to coat evenly.
Rest: Let the slaw stand 10–15 minutes (or chill up to 1 hour) to lightly marinate and soften while staying crisp.
Finish and serve: Fold in most of the toasted pepitas just before serving; scatter the rest on top. Adjust salt and lime to taste. Garnish with cotija if desired and serve alongside beef tacos.