Side Dish: Mexico – Ensalada de Jícama (Jicama Slaw)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 6
Approximate Time
Prep
15 min
Cook
3 min
Additional
15 min
Total
33 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
2 cups (480 ml) shredded green cabbage (about 1 / 4 small head) 2 cups (480 ml) jicama, peeled and cut into thin matchsticks (about 8 1/2 oz (240 g)) 1 small carrot, shredded 1 / 4 small red onion, very thinly sliced 1 jalapeño, seeded and minced (optional) 1 / 2 cup (120 ml) fresh cilantro leaves, chopped (about 0.53 oz (15 g)) 1 / 3 cup (80 ml) pepitas (pumpkin seeds) (about 1 7/16 oz (40 g)) 3 tbsp (45 ml) fresh lime juice (3 tbsp (45 ml)) 1 tbsp (15 ml) orange juice (1 tbsp (15 ml)) 1 tbsp (15 ml) apple cider vinegar (1 tbsp (15 ml)) 2 tbsp (30 ml) extra-virgin olive oil (2 tbsp (30 ml)) 1 tsp (5 ml) honey or agave syrup (1 tsp (5 ml)) 1 / 2 tsp (2.5 ml) kosher salt, plus more to taste 1 / 4 tsp (1.25 ml) ground cumin 1 / 4 tsp (1.25 ml) chili powder 1 / 8 tsp (0.625 ml) freshly ground black pepper
Show original ingredient measurements
2 cups shredded green cabbage (about 1 / 4 small head) 2 cups jicama, peeled and cut into thin matchsticks (about 240 g) 1 small carrot, shredded 1 / 4 small red onion, very thinly sliced 1 jalapeño, seeded and minced (optional) 1 / 2 cup fresh cilantro leaves, chopped (about 15 g) 1 / 3 cup pepitas (pumpkin seeds) (about 40 g) 3 tbsp fresh lime juice (45 ml) 1 tbsp orange juice (15 ml) 1 tbsp apple cider vinegar (15 ml) 2 tbsp extra-virgin olive oil (30 ml) 1 tsp honey or agave syrup (5 ml) 1 / 2 tsp kosher salt, plus more to taste 1 / 4 tsp ground cumin 1 / 4 tsp chili powder 1 / 8 tsp freshly ground black pepper
Instructions
Toast the pepitas in a dry skillet over medium heat, stirring, until fragrant and lightly popping, 3–4 minutes. Transfer to a plate to cool. In a large bowl, combine the cabbage, jicama, carrot, red onion, jalapeño (if using), and cilantro. In a small bowl, whisk together lime juice, orange juice, apple cider vinegar, olive oil, honey, salt, cumin, chili powder, and black pepper until emulsified. Pour the dressing over the vegetables and toss to coat thoroughly. Let the slaw rest for 10–15 minutes to slightly soften and meld flavors. Taste and adjust salt or lime as desired. Fold in most of the toasted pepitas, reserving a pinch for garnish. Sprinkle remaining pepitas on top and serve chilled or at room temperature.
Estimated Nutritional Information*
Per serving | Servings: 6
Calories: 59 kcal
Carbohydrates: 4.7 g
Protein: 0.6 g
Fat: 4.6 g
Fiber: 1.1 g
Sodium: 170 mg
Potassium: 109 mg
Calcium: 18 mg
Iron: 0.32 mg
Vitamin C: 16.1 mg
Generated: 2026-11-05T19:34:14+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Fiber, Sodium, Potassium, Calcium, Iron and Vitamin C are known subtotals. Missing contributions are unknown, not zero.