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Jicama-Cilantro Coleslaw

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Number of Servings: 8
Serving Size: 1 cup


  • 1 Large Jicama, peeled and cut into julienne strips
  • 1 head green cabbage, cored and finely shredded (or pre-washed bag of shredded cabbage from grocery store)
  • 2 tsp sugar
  • 2 tsp salt
  • 1 Lime (or lime zest and no-carb RealLime juice)
  • 1 T ground cumin
  • ½ tsp ground cayenne pepper
  • 1 Cup Walden farms mayonnaise or Kraft Miracle Whip light or Kraft Light Olive Oil Mayo
  • 1 bunch of cilantro, coarsely chopped (1 cup)


  1. Toss first 4 ingredients in a large bowl. Let stand, covered 30 minutes.
  2. Grate rind from a lime and squeeze juice to measure 3 tablespoons.
  3. Stir together rind, juice, cumin, cayenne, and mayo in a small bowl.
  4. Add to cabbage mixture, and toss well.
  5. Toss in Cilantro.

Serve with Fish Taco’s wrapped in a lettuce wrap.

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