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.

Course Salad, Side Dish

Cuisine American, Mexican

Prep Time 20

Total Time 20

Servings 1.5-cup servings

Calories 115kcal

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.
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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.