Jicama Cucumber Cilantro Slaw
Servings 4 - 6
Ingredients
- 1 small/medium jicama, tough outer skin trimmed off, cut into matchsticks (about 2 cups)*
- 1 large or 2 small cucumbers, seeds removed, cut into matchsticks (about 2 cups)*
- ½ cup chopped cilantro (about ½ bunch)
- 2 tbsp lime juice
- 1 tsp toasted sesame oil
- ½ tsp kosher salt
- *You could also cut them into smaller pieces or cubes instead of matchsticks for more of a salsa texture. If you can’t find jicama, you could just use cucumber or a combination of any raw crunchy veggies (radish, carrot, cabbage, etc…)
Items you can prep ahead (optional)
- Trim and cut 1 small/medium jicama into matchsticks (about 2 cups)
- De-seed and cut 1 large or 2 small cucumbers into matchsticks (about 2 cups)
- Chop ½ cup cilantro
- Make the slaw
Instructions
- In a medium-large bowl, add the jicama, cucumber, cilantro, lime, sesame oil and salt. Toss to combine (it works best to just use your hands).
- Let it sit for at least 10 minutes or overnight.
Notes
Substitutions:
- Substitute jicama with fennel, radish, and/or grated carrot
- 4-5 cups worth of any raw crunchy veggie can be used in this slaw!
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days
Leftovers + Repurposing:
- Leftover slaw is delicious in tacos, bowls, or salads.