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!
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.
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.
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.
Cut the green apples and jicama into matchstick pieces. For tips, see my tutorial on How to Cut Jicama.
Dice the jalapeño and chop the cilantro.
Stir together the yogurt, lime juice, shallot, honey (if using), and salt.
Combine all of the ingredients in a mixing bowl. Stir until everything is well-coated.
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.
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
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Apple Jicama Slaw
- 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
- 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)!
- 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.
Happy slaw season! – Lizzie