I made a jicama and green apple slaw that snaps with bright crunch and finishes like a chilled bite of orchard sunshine.

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I am obsessed with this jicama and green apple slaw. Crisp, loud, unapologetic textures that snap under your fork and wake you up mid-bite.

I love how the jicama’s clean, watery crunch plays off the tart green apples, bright and slightly wild. And the contrast keeps me coming back: light but serious, refreshing yet not shy.

It’s the kind of salad you eat fast, eyes closed, thinking where has this been all my life. No pretense, just a pile of honest crunch that makes every meal feel sharper and more alive.

Pure, refreshing rebellion on a plate every single time.

Ingredients

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Jicama: crunchy, almost juicy, gives that satisfying snap every bite needs.
Green apples: tart and crisp, keeps the slaw bright and not too sweet.
Red cabbage: pretty color and sturdy crunch, holds up to dressing well.
Carrot: sweet earthiness and color, makes it feel fresh and homey.
Red onion: sharp little bites that wake up the rest of the salad.
Jalapeño: optional heat, adds a cheeky kick if you’re feeling brave.
Cilantro: herbaceous lift, it’s fresh and a little citrusy on top.
Fresh lime juice: zippy acid that ties everything together, no drama.
Neutral oil: mellow body so the lime and honey can shine.
Honey or agave: soft sweetness that balances the tart and spicy.
Kosher salt: basics, brings out all the little flavors without fuss.
Black pepper: subtle bite, it’s the tiny punch that finishes things.
Chili powder or Tajin: smoky zing or tangy spice if you want some flair.

Ingredient Quantities

1 medium jicama (about 1 to 1 1/4 pounds), peeled and cut into matchsticks

2 green apples (Granny Smith), cored and thinly sliced or julienned

1 cup thinly sliced red cabbage, packed

1 large carrot, peeled and shredded or julienned

1/4 cup thinly sliced red onion

1 jalapeño, seeded and minced (optional, for heat)

1/2 cup fresh cilantro, roughly chopped

3 tablespoons fresh lime juice (about 1 to 2 limes)

2 tablespoons neutral oil like grapeseed or light olive oil

1 tablespoon honey or agave syrup

3/4 teaspoon kosher salt, adjust to taste

1/4 teaspoon freshly ground black pepper

1 teaspoon chili powder or Tajin seasoning (optional, for a little kick)

How to Make this

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1. Peel the jicama and cut into matchsticks about the size of the apple slices, then core and julienne or thinly slice the green apples; toss apples with 1 tablespoon of lime juice right away so they dont brown.

2. In a large bowl combine the jicama, apples, thinly sliced red cabbage, shredded or julienned carrot, and the 1/4 cup thinly sliced red onion.

3. If you want heat, seed and mince the jalapeño and add it to the bowl, otherwise skip it.

4. Roughly chop the cilantro and add about half to the bowl, reserving the rest for garnish.

5. In a small jar or bowl whisk together the remaining 2 tablespoons lime juice, 2 tablespoons neutral oil, 1 tablespoon honey or agave, 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1 teaspoon chili powder or Tajin if using; taste and adjust sweet, salty or tangy as needed.

6. Pour the dressing over the slaw and toss gently but thoroughly so every bit is coated, you want enough dressing to flavor but not make it soggy.

7. Let the slaw sit at room temperature for 10 to 15 minutes to meld flavors, or chill for 30 minutes for a crisper, colder salad; if chilling, give it another quick toss before serving.

8. Taste again and adjust seasoning, add more salt, lime or honey if it needs it, and fold in the remaining cilantro right before serving.

9. Serve on its own, as a topping for tacos or grilled fish, or alongside grilled meats; it keeps well in the fridge up to 2 days but is best the first day for crunch.

Equipment Needed

1. Vegetable peeler
2. Chef’s knife
3. Cutting board
4. Box grater or julienne peeler
5. Large mixing bowl
6. Small bowl or jar for dressing (jar with lid is handy)
7. Measuring spoons and tablespoon/cup measure
8. Whisk or fork and a rubber spatula or tongs for tossing

FAQ

Q: How long will this slaw stay fresh in the fridge? A: Stored in an airtight container it stays crisp for about 3 days, sometimes 4 if everything was very cold when you mixed it. The apples and jicama slowly lose crunch after that.

Q: Can I make this ahead of time? A: Yes, but do the dressing and veggies separately if you want max crunch. Toss them together 15 to 30 minutes before serving so flavors meld but the texture stays lively.

Q: What can I use instead of cilantro if I don't like it? A: Parsley works great for a milder herby note, or use mint for a fresher brighter twist. You can also just omit herbs and add extra lime.

Q: Is there a substitute for jicama? A: If you can't find jicama, peeled and shredded daikon or very crisp pear will give similar crunch, but flavor will be a bit different. Jicama is uniquely sweet and watery so results change slightly.

Q: How spicy will this be with jalapeño and chili powder? A: Mild to medium usually. If you want no heat, skip the jalapeño and the chili powder. To dial it up, leave some seeds in the jalapeño or add a pinch more chili powder or Tajin.

Q: What pairs well with this slaw? A: It goes great with grilled fish, tacos, pulled chicken, or as a crunchy side for picnics and sandwiches. Also lovely on top of grain bowls for texture and brightness.

Jicama And Green Apple Slaw Recipe Substitutions and Variations

Jicama: swap for thinly sliced daikon radish or a firm pear like Bosc or Asian pear; daikon keeps the crunch, pear adds sweetness but will brown faster.
Green apples (Granny Smith): use Honeycrisp or a tart Asian pear for similar snap and tang, or try a slightly riper Pink Lady if you want less sourness.
Fresh cilantro: replace with flat-leaf parsley or fresh mint for a different, but bright herb note; parsley is safest if people dislike cilantro’s flavor.
Fresh lime juice: lemon juice works fine, or use apple cider vinegar or white wine vinegar for acidity if you don’t have citrus on hand.

Pro Tips

1. Prep the jicama and apples the night before and store them separately in an airtight container with a paper towel to absorb extra moisture. The paper towel keeps them crisp, and tossing the apples with a little lime first stops most browning.

2. Make the dressing ahead and taste it on a single bite of slaw before you dress the whole bowl. If it tastes flat, add a splash more lime or a pinch more salt; if its too sharp, a tiny bit more honey smooths it out without making it sweet.

3. If you want crunch that lasts, add the cabbage and carrots at the last minute or keep some extra cabbage aside to fold in right before serving. Also, salt the jicama lightly and let it sit 5 minutes, then blot dry to draw out excess water without making it soggy.

4. For a brighter, more balanced heat, roast the jalapeño over an open flame or under the broiler, peel and chop it, then mix into the dressing rather than the salad. It mellows the bite but keeps the flavor, and you can control how spicy it ends up.

Jicama And Green Apple Slaw Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made a jicama and green apple slaw that snaps with bright crunch and finishes like a chilled bite of orchard sunshine.

Servings

servings

Calories

192

kcal

Equipment: 1. Vegetable peeler
2. Chef’s knife
3. Cutting board
4. Box grater or julienne peeler
5. Large mixing bowl
6. Small bowl or jar for dressing (jar with lid is handy)
7. Measuring spoons and tablespoon/cup measure
8. Whisk or fork and a rubber spatula or tongs for tossing

Ingredients

1 medium jicama (about 1 to 1 1/4 pounds), peeled and cut into matchsticks
2 green apples (Granny Smith), cored and thinly sliced or julienned
1 cup thinly sliced red cabbage, packed
1 large carrot, peeled and shredded or julienned
1/4 cup thinly sliced red onion
1 jalapeño, seeded and minced (optional, for heat)
1/2 cup fresh cilantro, roughly chopped
3 tablespoons fresh lime juice (about 1 to 2 limes)
2 tablespoons neutral oil like grapeseed or light olive oil
1 tablespoon honey or agave syrup
3/4 teaspoon kosher salt, adjust to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon chili powder or Tajin seasoning (optional, for a little kick)

Directions

Peel the jicama and cut into matchsticks about the size of the apple slices, then core and julienne or thinly slice the green apples; toss apples with 1 tablespoon of lime juice right away so they dont brown.
In a large bowl combine the jicama, apples, thinly sliced red cabbage, shredded or julienned carrot, and the 1/4 cup thinly sliced red onion.
If you want heat, seed and mince the jalapeño and add it to the bowl, otherwise skip it.
Roughly chop the cilantro and add about half to the bowl, reserving the rest for garnish.
In a small jar or bowl whisk together the remaining 2 tablespoons lime juice, 2 tablespoons neutral oil, 1 tablespoon honey or agave, 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1 teaspoon chili powder or Tajin if using; taste and adjust sweet, salty or tangy as needed.
Pour the dressing over the slaw and toss gently but thoroughly so every bit is coated, you want enough dressing to flavor but not make it soggy.
Let the slaw sit at room temperature for 10 to 15 minutes to meld flavors, or chill for 30 minutes for a crisper, colder salad; if chilling, give it another quick toss before serving.
Taste again and adjust seasoning, add more salt, lime or honey if it needs it, and fold in the remaining cilantro right before serving.
Serve on its own, as a topping for tacos or grilled fish, or alongside grilled meats; it keeps well in the fridge up to 2 days but is best the first day for crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.