If you’re looking for a crisp and refreshing side dish, this jicama slaw with cabbage is the ultimate upgrade. Packed with crunchy jicama, colorful purple cabbage, carrots, apple, and fresh cilantro, it’s a vibrant salad that delivers both flavor and nutrition. Jicama adds prebiotic fiber to support gut health, while cabbage provides antioxidants like anthocyanins that help fight inflammation. Tossed in a tangy lime-balsamic dressing with a touch of nutrient-rich Pluck seasoning, this slaw is as functional as it is delicious. Perfect for summer cookouts, taco night, or as a topping for burgers and hot dogs, it’s a versatile dish that fits right into a healthy lifestyle. Whether you’re aiming for a nutrient-dense side or just a fresh, crunchy bite to balance richer foods, this jicama slaw will quickly become a favorite. Plus, it stays crisp in the fridge for a few days, making it ideal for meal prep and leftovers.
15 min
0 min
8
Side dish
Ingredients
- 2 cups peeled jicama, cut into matchsticks
- 1 cup carrot, cut into matchsticks
- 1 cup thinly sliced purple cabbage
- 1/3 cup thinly sliced red onion
- 1/3 cup apple, sliced into matchsticks
- 1/4 cup chopped fresh cilantro
FOR DRESSING
- 1/4 cup lime juice, roughly 2.5 limes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon Pluck Zesty Garlic or Habanero Lime
- Sea salt, to taste
Directions
Step 1
Add lime juice, olive oil, balsamic vinegar, Pluck seasoning, and salt in a medium bowl, then whisk until well combined.
Step 2
Combine jicama, carrot, purple cabbage, red onion, apple, and fresh cilantro in a large bowl.
Step 3
Toss dressing over vegetables until evenly distributed.
Step 4
Serve cold or at room temperature. Stays fresh in the refrigerator for up to 3 days.
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