It’s slaw season! Having a perfectly sweet and crunchy slaw recipe makes all the difference at BBQs, potlucks, and backyard dinners. This Southwestern Jicama Slaw is my favorite summertime side, and it’s made totally vegan, raw, and free of refined sugars.
It’s time for summer grilling, backyard barbecues, and neighborhood potlucks, which means a good slaw recipe will come in handy over and over again. Lately I’ve found myself craving a crunchier, sweeter side, so this Jicama Slaw is my jam! It’s filled with jicama, black beans, bell pepper, red onion, and green onion, so it’s colorful and beautiful in addition to being so, so tasty. I used a simple homemade southwestern-inspired dressing to let the veggie flavors shine!
What is Jicama?
If you’re not familiar with jicama, it’s the perfect root veggie to try this summer. Jicama (pronounced hick-a-ma) has a starchy, crunchy white interior covered by a golden-brown skin. It’s like a cross between a potato and an apple or pear in terms of texture, and looks similar to a turnip with tan skin. Jicama is available year round and is very low in calories and high in vitamin C.
Vegan Slaw Dressing
We’re skipping the mayo in this recipe and instead opting for a homemade vegan dressing! Making your own dressings is as simple as whisking everything together in a small bowl or measuring it all into a Mason jar and giving it a good shake. Easy as can be! I made this simple, flavorful jicama slaw dressing out of:
- Extra virgin olive oil
- Runny tahini
- Fresh lime
- Pure maple syrup
- Fresh minced garlic
How to Make Slaw Without Cabbage
If cabbage isn’t your favorite, jicama is a nutritious alternative that has a slightly different texture and (I think) more satisfying crunch. Jicama is juicy, crunchy, and has a slightly sweet and nutty flavor. In other words, it’s perfect for a slaw! I highly encourage you to give it a try!
It also holds up so well in the refrigerator for days. One jicama yields a lot when julienned, so you might be able to double this recipe. I sometimes make it for a meal prep lunch for myself during summertime and it stays super crispy and fresh for 4-5 days (if it lasts that long!). I also really love how the black beans make it filling and add some awesome plant-based protein for a well-rounded meal.
This jicama slaw is vegan (no dairy, egg, or meat), gluten-free, sugar-free, and totally raw. If you give this recipe a try, I would love to see how yours turns out. Please tag me in your pics on social media: @eatingbyelaine – I love to see your recipe creations! I also really appreciate a review if you make this recipe.
More BBQ Sides
Grilled Sweet Potato Fries
Creamy Spiralized Red Cabbage & Green Apple Slaw
One-Pot Sweet & Spiced Quinoa Lentil Salad
Vegan Mediterranean Pasta Salad
Simple Summer Salad with Strawberry Balsamic Vinaigrette
Creamy Vegan Cucumber Salad with Dill & Red Onion
The Best Vegan Mac & Cheese
California Avocado Kale Salad with Cashew Ranch
Red, White, & Blue Fruit Salad
Creamy Vegan Picnic Pasta Salad
This raw, vegan and gluten-free side salad is full of veggies. It is fresh and crispy and dressed with a sweet and tangy dressing that is creamy but mayo-free. Black beans provide plant-based protein making this side dish an entree as well.
For the slaw
- 1 jicama, peeled, julienned, chopped into 1–1.5 inch pieces
- 1 can black beans, drained, rinsed and patted dry
- 1 red bell pepper, finely diced
- 1/2 red onion, finely diced
- 3 green onions, diced
- 1 cup cilantro leaves, chopped
- 1/4 cup extra virgin olive oil
- 4 large juicy limes, juiced
- 2 tablespoons runny tahini
- 2 tablespoons pure maple syrup
- 2 garlic cloves, pressed through a garlic press (or minced)
- 2 teaspoons ground cumin
- 2 teaspoons fine salt
- In a large mixing bowl combine jicama, black beans, red bell pepper, red onion, green onion and cilantro. Stir and set aside.
- Prepare the dressing: In a small glass bowl add all dressing ingredients and whisk well. Alternatively, add all ingredients to a glass mason jar and shake well to combine.
- Pour the dressing over the jicama salad and toss well. Chill the jicama salad in the refrigerator for 15 minutes, toss again and then serve.
- Store leftovers in an airtight container in the refrigerator for up to four days. The jicama will remain crispy once dressed.
For best results, slice the jicama as thin as possible.
For best results, chill your jicama and bell pepper in advance.
- Category: Side
Keywords: southwest jicama slaw