Crunchy Jicama and Cabbage Slaw

Nicole Sheehan

Recipe by Nicole Sheehan

Nicole holds a Master of Science in Nutrition from NUNM and is a certified yoga instructor. She takes a "food as medicine" approach to cooking and seeks to infuse the most nutrient density into each meal, inventing delicious ways to harmonize ingredients to uplift both flavor and function. Nicole is an advocate for the local food movement and believes in supporting a more equitable, regenerative, and sustainable food system at large.

We recommend using Pluck SpicyAll-Purpose or Zesty Garlic for this recipe.


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.


2 cups peeled jicama, cut into matchsticks

1 cup peeled jicama, 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

1/4 cup lime juice, roughly 2.5 limes

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1/4 teaspoon Pluck seasoning

Sea salt, to taste


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