Switch up the typical side dish at your next cook out! Jicama makes a great “slaw”, it is mild in flavor and slightly sweet. The texture is similar to a crisp, juicy apple. The cooling flavors of the cucumber and jicama pair nicely with the hot red pepper flakes. If you prefer, the pepper flaks do not need to be used, it will still be delicious!
YIELD: 8 Servings
MACRONUTRIENT RATIO: 2:1
200 grams or 4 cups julienned jicama
200 grams or 4 cups julienned cucumber
200 grams or 1 large diced avocado
50 grams or 2 large radish, sliced thinly
25 grams or 2 tablespoons grape seed oil
25 grams or 2 tablespoons lime juice
optional: red chili pepper flakes to taste
1Slice the jicama and cucumber on the widest julienne setting. Weigh or measure and combine in a large bowl.
2Slice the radish on the thinnest setting and add to the sliced vegetables.
3Squeeze 1 large lime, straining any seeds from the juice. Dice the avocado and toss in the lime juice until coated. This will prevent the avocado from turning brown too quickly. Add the lime juice and avocado to the vegetables. For a creamier slaw, mash the avocado with the lime juice until smooth. This will also evenly distribute the avocado to ensure the correct ratio is served. Add the avocado mixture to the jicama.
4Pour the oil over the vegetables and avocado and toss to combine. If using, add the chili flakes and allow the ingredients to sit for about 30 minutes before serving.
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