Healthy Jicama Slaw Recipe

Today is all about Jicama! 

Hmmm... what is Jicama you ask?

It looks like a funny potato, but that is because it grows in the ground! It is commonly known as a Mexican Turnip or Mexican Yam. Jicama is unique because it is a root vegetable found in the bean family! Yes I know.. it is a strange combination! 

Jícama is high in carbohydrates in the form of dietary fiber. It is composed of 86–90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin which is a prebiotic. Jícama is very low in saturated fat, cholesterol and sodium. It is also a good source of potassium and Vitamin C.

Jícama should be stored dry, between 53 and 60°F. Colder temperatures will damage the root; do not refrigerate. A fresh root stored at an appropriate temperature will keep for a month or two. So basically you can treat this bad boy like a potato and you will be fine!

Jicama is preferably eaten raw, it's texture similar to an apple or pear. It is crisp, juicy, and a tad sweet. 

So now that we know what the heck a Jicama is, lets cook with it!

First things first, lets wash and peel our jicama. We are gonna want to cut it in half, this recipe only uses half. Save the other half to make more slaw in the future or experiment with jicama fries, chips, salsas, or other salads.

Healthy Jicama Slaw

Here's what we will need: 

1/2 jicama, sliced into matchsticks
1/2 small head of green cabbage, cored and thinly sliced
1 large sweet apple (Fiji works perfect!), sliced into matchsticks
1/2 cup plain greek yogurt
1/4 cup sugar free mayonnaise (regular works fine too)
2 Tablespoons of lemon juice
1 Tablespoon of sirracha (more or less to your preference) 
Salt & Pepper to taste

1.Get out a nice sized bowl and toss in your jicama, cabbage, and apple. 

2. In another small bowl we are going to whisk together the greek yogurt, mayonnaise, lemon juice, and sirracha. 

3. So now lets pour the yogurt dressing over our bowl full of the jicama, cabbage and apple. Give it a good mix with your spatula and let it sit for 5 minutes.

4. Optional: you can add 1/4 bunch of chopped cilantro to this baby if you'd like. (I enjoy it plain.. I get less anxious about wondering if there is something green in my teeth afterwards) 

5. Serve and enjoy! Store in airtight container, keep refrigerated and stir before serving. 

So here's how mine turned out! 

I was a little crunched for time so I grabbed a bag of shredded cabbage from the salad section and used that instead of cutting my own fresh. That is also how I got a little mix of carrots in there too!

This recipe is easy to make and stores well. It should only take 20 minutes out of your day and is great food prep to get your vegetables in!

Other variations:

-Using vanilla greek yogurt for a sweeter flavor profile

-Adding roasted nuts on top

-Using pineapple juice instead of lemon juice

Share your photos from this recipe with me!

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