Jicama Slaw



Serving size

about 1 cup
30 Minutes
60 minutes

This recipe can be multiplied or divided by 2. Keep refrigerated up to three days. This recipe is actually better the second day.

Jicama Slaw


1 1/2 lb Jicama (peeled and matchstick)
2 medium (2-1/2 inch dia) Tangerines, (mandarin oranges), raw (peeled and sectioned)
1/4 cup Pumpkin seeds (dried pumpkin seeds)
1/2 tsp. Lime zest (minced)
1 lime yields Lime juice, raw
1/2 tsp. Salt
1 to taste Black pepper
1/3 Tbsp. Honey
1/4 1/4 cup Coriander (cilantro) leaves, raw


Cut each section of the satsumas in half.

Place the jicama, satsumas, pepitas, lime zest, lime juice, salt, pepper, honey and cilantro in a large bowl and fold together gently.

Refrigerate until time to serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Jicama (also known as Yambean) makes a great base for a salad. It is slightly sweet and slightly crunchy and it can go in so many ways – savory, sweet, spicy or even tart. Cut it into sticks and serve it with other fresh veggies and dip at your parties – one cup has only 46 calories and a whopping 6 grams of fiber.

"Orange is the happiest color."

Frank Sinatra