Jicama Slaw
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Jicama is a really fun vegetable to work with. Looking at it, you might think it’s something like a potato: brown skinned, white fleshed, and firm. Except the flesh has a texture more like apples and can be enjoyed raw! I love this crisp, refreshing Jicama Slaw with lime, chives, and cilantro as a side for grilled meats or just a light afternoon snack. Shred, julienne, or cut into sticks depending on how you want to serve it. (Sticks as pictured are best for a snack!)
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Jicama Slaw
Equipment
Ingredients
- 1 large jicama peeled and julienned
- 2 stalks green onion sliced
- 1/4 cup extra virgin olive oil
- 1/4 cup cilantro chopped
- 1/8 cup lime juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon sea salt
Instructions
- Combine all ingredients in a large mixing bowl and chill for at least 30 minutes before serving.