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    Home » Recipes » Jicama

    Apple Jicama Slaw

    Published: Jun 22, 2023 / Modified: Jun 22, 2023 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

    Jump to Recipe Print
    jicama slaw with apples in a bowl under text box with recipe title
    ingredients for jicama slaw and finished recipe in a bowl separated by text box

    This creamy apple jicama slaw is a quick side dish or topping for tacos. It’s made with matchstick green apples and jicama (no cabbage), all coated in a yogurt-based dressing with lime juice, shallot, and honey. Each bite provides an irresistible crunch and lots of flavor!

    apple jicama slaw in a serving bowl surrounded by garnish and a napkin

    It’s that time of year for refreshing slaws and salads! Recently, my favorite ingredient to add to said recipes is jicama. This crunchy, refreshing vegetable is so satisfying. Plus, its flavor is so mild that it can soak up dressings and seasonings really well. See my Chili Lime Jicama and Cucumber Salad for an example!

    I’m really excited about the combo of ingredients in this new apple jicama slaw. Jicama and apples share a similar texture, so it makes sense that they are a winning combo. I added some jalapeño for a little kick, stirred in some cilantro for extra flavor, and tossed everything in a creamy dressing. But unlike typical coleslaw dressings made with mayo, this one uses Greek yogurt.

    Speaking from experience, this recipe is great as a side OR topping. Try it with tacos (especially fish tacos!) and you won’t be disappointed. It really is such a good no-cook recipe for the summer.

    Jump to:
    • Ingredients and Substitutions
    • Instructions
    • Storage
    • Serving
    • More Slaw Recipes
    • 📖 Recipe
    • 💬 Comments
    yogurt, green apples, cilantro, jicama, jalapeño, lime, and shallot on a counter

    Ingredients and Substitutions

    • Jicama: You can use jicama that you peel and cut yourself or pre-cut jicama sticks sold at Trader Joe’s and other grocery stores. The pre-cut ones will save some time, but keep in mind that you still need to cut those into smaller matchsticks.
    • Green apples: I used Granny smith apples, but you can use any variety if you don’t have green ones.
    • Jalapeño: Omit this if you don’t want any heat. For more heat, sub a serrano pepper.
    • Cilantro: If you don’t like cilantro, use parsley or just omit it.
    • Greek yogurt: Use plain Greek yogurt. If you only have regular yogurt, that works too.
    • Lime juice: Sub lemon juice if that’s what you have. You can also use apple cider vinegar.
    • Shallot: This tastes great in the dressing, but you can use any kind of onion: red, white, yellow, or even scallions. Use about ¼ cup chopped.
    • Honey: This is totally optional, but I like a little sweetness to balance out the tart apples. You can sub maple syrup or granulated sugar, or just skip it entirely.

    Instructions

    The full recipe card for apple jicama slaw is at the bottom of the post. Scroll down to see it. Here’s a preview of the steps with photos to guide you.

    green apples and jicama cut into matchsticks on a cutting board next to a knife

    Cut the green apples and jicama into matchstick pieces. For tips, see my tutorial on How to Cut Jicama.

    diced jalapeño and cilantro on a cutting board next to a knife

    Dice the jalapeño and chop the cilantro.

    yogurt lime dressing mixed together in a measuring cup with a spoon

    Stir together the yogurt, lime juice, shallot, honey (if using), and salt.

    ingredients for apple jicama slaw in a mixing bowl before being stirred

    Combine all of the ingredients in a mixing bowl. Stir until everything is well-coated.

    Storage

    Enjoy apple jicama slaw right away or after letting it chill in the refrigerator for a couple hours. It’s a good recipe to prep a few hours ahead of time if you are bringing it to a potluck or barbecue, since the flavors marinate as the slaw sits. Leftovers will last for 2 to 3 days in an airtight container in the fridge.

    green apple, jicama, and jalapeño slaw in a serving bowl on a counter

    Serving

    Serve this slaw recipe on top of fish, bean, or meat tacos. It would be a great side dish for my Lentil Walnut Taco Meat, Veggie Chicken Burgers, Sweet Potato and Black Bean Burgers, or Spinach Feta Salmon Burgers. If you want to serve apple jicama slaw as part of a barbecue spread, try it with my BBQ Lentils with Carrots and Slow Cooker Collard Greens.

    More Slaw Recipes

    • salmon bites and coleslaw on a plate surrounded by ingredients
      Lemon Butter Salmon Bites with Vinegar Slaw
    • Vegan and paleo beet and cabbage slaw
      Red Cabbage Slaw with Beets
    • Greek Yogurt Coleslaw with Radishes
    • blue berry beet slaw
      Red, White & Blue Beet Slaw

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    apple jicama slaw in a serving bowl surrounded by garnish and a napkin

    Apple Jicama Slaw

    This creamy apple jicama slaw has no cabbage. It's a quick, healthy, and delicious recipe that makes a great side dish or topping for tacos.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 20 minutes mins
    Total Time: 20 minutes mins
    Servings: 6 1.5-cup servings
    Calories: 115kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 1 jicama - peeled and cut into matchsticks, about 5 to 6 cups; or cut up a 10-ounce container of jicama sticks
    • 3 small green apples - cut into matchsticks, about 3 cups
    • 1 jalapeño - seeded and diced
    • ¼ cup chopped fresh cilantro
    • ½ cup plain Greek yogurt
    • 1 shallot - diced
    • 1 lime - juiced, about ¼ cup
    • 1 tablespoon honey - optional, or sub 1 teaspoon granulated sugar
    • ¼ teaspoon fine sea salt
    Prevent your screen from going dark

    Instructions

    • Combine the matchstick jicama and apples, diced jalapeño, and chopped cilantro in a mixing bowl.
    • In a separate bowl or measuring cup, stir together the Greek yogurt, diced shallot, lime juice, honey (if using), and fine sea salt.
    • Pour the dressing over the slaw. Stir until well-coated.
    • Enjoy immediately or after chilling for an hour or so in the refrigerator.
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

    Notes

    • You can prep the slaw ahead of time. It will keep in an airtight container in the fridge for 2 to 3 days but is best enjoyed sooner than later.
    • Serve as a side to fish or veggie burgers or on top of tacos.

    Nutrition

    Serving: 1.5cups | Calories: 115kcal | Carbohydrates: 27g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Cholesterol: 1mg | Sodium: 109mg | Potassium: 316mg | Fiber: 8g | Sugar: 15g | Vitamin A: 146IU | Vitamin C: 31mg | Calcium: 40mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy slaw season! – Lizzie

    More Jicama Recipes

    • jicama cucumber salad in a bowl with chili lime seasoning
      Chili Lime Jicama and Cucumber Salad
    • sliced jicama on a cutting board next to knife under text box with post title
      How to Cut Jicama (Photos and Video)
    • pineapple jicama salsa in a serving bowl surrounded by chips, lime, and cilantro
      Homemade Pineapple Jicama Salsa
    • square image of jicama fries drizzled with cilantro lime dressing on a serving tray on a counter
      Baked Jicama Fries with Cilantro Lime Dressing

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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