This purple cabbage and jicama slaw is simple, light and refreshing. It stores well when you make a big batch. Watch my video on how to prepare jicama. This purple cabbage and jicama slaw is paleo and vegan.
I didn’t know about this central and South American root vegetable jicama until recent years. I heard so much about jicama’s health benefits, but never really quite enjoyed the taste. Just like what they say, jicama tastes like a cross between apple and potato. The crunchy sweetness is lovely, but the feeling of eating a raw potato isn’t so much.
Therefore my sentiment towards jicama had always been bitter sweet, until I added jicama in a cabbage slaw. The tangy vinaigrette for the coleslaw perfectly masks the potato-like taste, while the cabbage pairs so well with and is enhanced by the apple-like taste of jicama!
This is one of those recipes when you are short of time, short of fresh vegetables, you can still make a giant batch. And best of all, I can finally feel I am getting the health benefits of jicama without having to chew raw potatoes.
To achieve the beautiful white and purple contrast in the photo, be sure to only add the jicama at the end right before serving.
Related: More Healthy Salad Recipes You Will Love
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Purple Cabbage & Jicama Slaw
Ingredients
- 1/2 purple cabbage, approx. 1 1/2 lb.
- 1 onion, preferably sweet Vidalia or red onion
- 1/2 jicama, approx. 1 lb.
- 1 tsp sea salt or Himalayan salt (or to taste)
- 1/2 cup raw apple cider vinegar
- 2 tbsp pure maple syrup
- 1 tsp Dijon mustard
- 1/4 cup avocado oil
- 4 tbsp finely-chopped fresh parsley (optional)
Instructions
- Thinly shred half head of a purple cabbage. Thinly slice 1 onion. Add salt, vinegar, maple syrup, dijon mustard into the slaw and mix well. Store in the fridge until serving time and let the flavour soak in for a few hours.
- Peel the skin off of half a jicama using a potato peeler. (The other half can be stored in the fridge skin on.)
- Cut the jicama into thick julienne. Mix in with the slaw right before serving to preserve the white colour. If mixing the jicama with purple cabbage too early, the jicama will be dyed purple by the purple cabbage, but the flavour will not be affected either way.
- Taste and add more salt if required. Toss with avocado oil. Garnish with finely chopped parsley and serve.
Nutrition
Colorful and vibrant plate! I first tried jicama about 4 years ago and fell in love with its crunchiness !
YUM! They look so flavorful and delicious ! I’m loving it !
Such a fresh and colorful side dish! This would work great on some fish tacos! YUM!
Yang, I have NEVER eaten jicama but this looks like a gorgeous, refreshing way to start! I love the deep colour of this salad.
Those colors are a big yes from me! I bet the dijon mustard and maple syrup go together beautifully! I just love everything everything about this!
Such a yummy combination!! We all love jicama around here!
I’m always looking for new slaw recipes! Love the addition of mustard in this!!
I am ALL about slaws!! I have never added jicama…what a great idea for even MORE crunch!!
So simple but so pretty – i love the simple dressing. One of my girls is obsessed with purple cabbage so I’ll have to try this for her!
What a gorgeous looking salad! Such a great color, and I love that you used jicama too. Looks so refreshing.
Love the beautiful colors of this slaw and it would be the perfect addition to a summer picnick
My goodness this slaw is gorgeous!!! My husband and youngest would devour this, cabbage is a favorite of theirs.
Your video is SO helpful! I’ve only ever made jicama sticks for my kids to snack on.
I love this! I add it to salads, avocado toast etc!