| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 152 | 6g | 1g | 24g |
| sugars | fibre | protein | salt |
| 13g | 8g | 2g | 0.09g |
There’s something truly appealing about this Jicama and Carrot Slaw Recipe. A dish that’s simple to assemble, and yet bursts with flavors. It’s a delightful concoction of crispy jicama, sweet carrots, and the slightest kick of red bell pepper, all married in a sweet and tangy dressing finishing with the distinct freshness of cilantro. It’s a symphony of taste and texture playing a perfect mountain melody on your palate.
Confluence of Flavors
True to my love of the vibrant colors and nutritious bounty of the great outdoors, the Jicama and Carrot Slaw brings together a compelling combination of flavors and textures. The crispy jicama, often used in Mexican cuisine britannica.com/topic/jicama, offers a slightly sweet and nutty taste that pairs wonderfully with the natural sweetness of carrots; while the red bell peppers lends a splash of color and a subtle kick. The lime juice and freshly chopped cilantro lend a refreshing zest – it’s almost like bringing the outside, in.
A Nourishing, Wholesome Slaw
Beyond its impressive flavor profile, this Jicama and Carrot Slaw is abundant in nutrients. It’s packed with Vitamin C from the jicama and bell peppers, making it a wonderful immune booster healthline.com/nutrition/jicama-nutrition, while the carrots provide a solid dose of Vitamin A. The olive oil and pumpkin seeds not only add to the richness and complexity of flavors but also contribute healthy fats.
This slaw isn’t just a salad; it’s a healthful, satisfying meal on its own. That being said, it pairs wonderfully with my favorite trout dishes and game meats, providing a lighter, fresher contrast. Alternatively, it works just as well as a side with a simple grilled chicken or in a hearty vegetarian wrap. Given its versatility, the options are endless!
It’s recipes like this that keep Gordon and me at the kitchen table just a bit longer, eager for that second helping. The Jicama and Carrot Slaw, like the great outdoors, leaves us feeling satisfied, yet always up for exploring just a little bit more.
What You’ll Need
- 1 large jicama, peeled and julienned
- 4 medium carrots, peeled and julienned
- 1 red bell pepper, thinly sliced
- 1/4 cup lime juice
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 1/4 cup toasted pumpkin seeds for garnish (optional)
Method
Step One
Begin by prepping your vegetables; peel and julienne the large jicama and four medium carrots. Thinly slice the red bell pepper. Set everything aside.
Step Two
In a large bowl, combine the julienned jicama, carrots and sliced red bell pepper, mixing them well.
Step Three
In a smaller bowl, make your dressing. Combine the 1/4 cup of lime juice, three tablespoons of honey, and two tablespoons of olive oil. Whisk them together until they’re fully combined.
Step Four
Pour the dressing over the mixed vegetables in the large bowl. Toss everything together to ensure that the vegetables are thoroughly coated in the dressing.
Step Five
Chop the fresh cilantro and add it to the salad, mixing it in. Season your slaw with salt and pepper to taste, stirring once more to combine everything.
Step Six
If using, toast the pumpkin seeds until they’re golden brown and fragrant. Once they’ve cooled, scatter them over the slaw as a garnish just before serving.
