Holiday Jicama Slaw

Sweet and crunchy jicama makes a refreshing slaw when cut into bite-size strips and tossed with a vinegar and oil dressing. Red, yellow, and orange sweet peppers provide the side dish salad with lots of festive color.

Holiday Jicama Slaw
Yield: 14 cups Prep 20 mins Chill several hours or overnight


  • 1 jicama (about 2-1/2 pounds), peeled and julienned
  • 1 red sweet peppers, cored, seeded and diced
  • 1 yellow sweet peppers, cored, seeded and diced
  • 1 orange sweet peppers, cored, seeded and diced
  • 1 small red onion, peeled, thinly sliced with rings separated
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup cider vinegar
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon dry mustard
  • 1/2 cup vegetable oil

Make It

1. Combine jicama, peppers, onion and cilantro in a large serving bowl.

2. Combine vinegar, sugar, salt, celery seeds, mustard and oil in a jar with a tight-fitting lid. Shake well to combine. Taste and adjust seasonings. Toss with vegetables. Cover and refrigerate until ready to serve, several hours or overnight.

Nutrition Facts

Amount Per Serving: cal. (kcal): 63, Fat, total (g): 4, chol. (mg): , sat. fat (g): , carb. (g): 7, fiber (g): 2, pro. (g): , sodium (mg): 23, Percent Daily Values are based on a 2,000 calorie diet.