The first time I saw a jicama was when it came in my basket one week. I had NO IDEA what in the heck I was supposed to do with the brown rooty-turnipy looking thing.
After lots of playing around, I have since decided that using it in a slaw in the summer is my favorite way to eat it! This slaw is great for potlucks, and you can easily omit or change up ingredients depending what you have on hand! I’ve substituted shredded lettuce for cabbage, left out the onions, and added shredded carrots before – its all delicious! I love the slight crunchiness from the jicama, and the burst of corn. Give it a try for your next BBQ!
Southwestern Jicama Slaw
- 2 sm. or 1 lg. jicama
- 1 cup shredded cabbage
- 1 med. tomato, seeded and diced
- 1 ear corn, removed from cobb and cooked.
- 1 bunch chopped green onions
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp lime juice
- 2 Tbsp diced chipotle chiles in adobo sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Peel and shred jicama. Place into a strainer and press out any extra liquid you easily can.
- Transfer to a large bowl, and add cabbage, tomato, green onions, and corn.
- In a separate small bowl, mix together the dressing ingredients until smooth.
- Pour over the slaw, and toss with clean hands to mix. Garnish with chopped cilantro.
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