Side Dish: Mexico – Ensalada de Jícama (Jicama Slaw)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 min

Additional 15 min

Total 33 min

Ingredients

2 cups shredded green cabbage (about 1 / 4 small head)
2 cups jicama, peeled and cut into thin matchsticks (about 240 g)
1 small carrot, shredded
1 / 4 small red onion, very thinly sliced
1 jalapeño, seeded and minced (optional)
1 / 2 cup fresh cilantro leaves, chopped (about 15 g)
1 / 3 cup pepitas (pumpkin seeds) (about 40 g)
3 tbsp fresh lime juice (45 ml)
1 tbsp orange juice (15 ml)
1 tbsp apple cider vinegar (15 ml)
2 tbsp extra-virgin olive oil (30 ml)
1 tsp honey or agave syrup (5 ml)
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp ground cumin
1 / 4 tsp chili powder
1 / 8 tsp freshly ground black pepper

Instructions

Toast the pepitas in a dry skillet over medium heat, stirring, until fragrant and lightly popping, 3–4 minutes. Transfer to a plate to cool.
In a large bowl, combine the cabbage, jicama, carrot, red onion, jalapeño (if using), and cilantro.
In a small bowl, whisk together lime juice, orange juice, apple cider vinegar, olive oil, honey, salt, cumin, chili powder, and black pepper until emulsified.
Pour the dressing over the vegetables and toss to coat thoroughly.
Let the slaw rest for 10–15 minutes to slightly soften and meld flavors. Taste and adjust salt or lime as desired.
Fold in most of the toasted pepitas, reserving a pinch for garnish. Sprinkle remaining pepitas on top and serve chilled or at room temperature.