12 Delicious Cabbage and Jicama Slaw Recipes

Great news for anyone looking to add a fresh twist to their meals! Our roundup of 12 Delicious Cabbage and Jicama Slaw Recipes is here to inspire your next kitchen adventure. Perfect for picnics, potlucks, or a quick weeknight side, these slaws combine crunch, flavor, and simplicity. Dive in to discover your new favorite way to enjoy these versatile veggies!

Spicy Lime Cabbage and Jicama Slaw

Glistening with vibrant colors and bursting with fresh flavors, this Spicy Lime Cabbage and Jicama Slaw is a delightful twist on the classic slaw, offering a perfect balance of crunch, zest, and a hint of heat. It’s an ideal side dish that brings a refreshing contrast to grilled meats or can stand proudly as a light, healthy meal on its own.

Ingredients

• 1 small head of green cabbage, thinly sliced for delicate texture
• 1 medium jicama, peeled and julienned for crisp bite
• 2 tablespoons fresh lime juice, for bright acidity
• 1 tablespoon honey, for a touch of natural sweetness
• 1 teaspoon chili powder, for a warm, spicy kick
• 1/2 teaspoon sea salt, to enhance flavors
• 1/4 cup cilantro leaves, roughly chopped for fresh, herbal notes
• 2 tablespoons extra virgin olive oil, for smooth richness

Instructions

1. In a large mixing bowl, combine the thinly sliced green cabbage and julienned jicama.
2. In a small bowl, whisk together the fresh lime juice, honey, chili powder, and sea salt until the honey is fully dissolved.
3. Slowly drizzle in the extra virgin olive oil while continuing to whisk, creating a smooth, emulsified dressing.
4. Pour the dressing over the cabbage and jicama mixture, tossing gently to ensure every piece is evenly coated.
5. Let the slaw sit for 10 minutes at room temperature, allowing the flavors to meld together beautifully.
6. Just before serving, sprinkle the roughly chopped cilantro leaves over the slaw for a burst of color and freshness.

Dressed to impress, this slaw boasts a delightful crunch from the jicama, a tender bite from the cabbage, and a lively dressing that ties it all together with its spicy, sweet, and tangy profile. Serve it alongside smoky barbecue dishes or atop fish tacos for an extra layer of texture and flavor.

Creamy Avocado Cabbage and Jicama Slaw

Captivating the palate with its creamy texture and vibrant flavors, this slaw combines the buttery richness of avocado with the crisp freshness of cabbage and jicama, creating a dish that’s as visually appealing as it is delicious.

Ingredients

• 1 large ripe avocado, creamy and slightly soft to the touch
• 2 cups green cabbage, thinly sliced for a delicate crunch
• 1 cup jicama, julienned to matchstick size for a refreshing bite
• 1/4 cup fresh cilantro leaves, roughly chopped for a burst of herbal freshness
• 2 tbsp lime juice, freshly squeezed for a tangy zing
• 1 tbsp honey, pure and smooth for a subtle sweetness
• 1/2 tsp sea salt, finely ground to enhance all flavors
• 1/4 tsp black pepper, freshly ground for a mild heat

Instructions

1. In a large mixing bowl, combine the thinly sliced green cabbage and julienned jicama, tossing gently to mix.
2. Add the ripe avocado to the bowl, using a fork to mash it slightly, then mix it with the cabbage and jicama until the avocado coats the vegetables evenly.
3. Drizzle the freshly squeezed lime juice and honey over the slaw, tossing to combine. The acidity from the lime will prevent the avocado from browning.
4. Sprinkle the sea salt and freshly ground black pepper over the slaw, adjusting the seasoning as needed for a balanced flavor profile.
5. Fold in the roughly chopped cilantro leaves, reserving a few for garnish, to introduce a fresh, herbal note to the dish.
6. Let the slaw sit for 10 minutes before serving to allow the flavors to meld together beautifully.

A harmonious blend of textures and tastes, this slaw offers a creamy, crunchy, and refreshing experience. Serve it alongside grilled fish or as a vibrant topping for tacos to elevate your meal with minimal effort.

Asian-Inspired Cabbage and Jicama Slaw

Perfectly balancing crunch and zest, this Asian-Inspired Cabbage and Jicama Slaw is a vibrant dish that brings a refreshing twist to your table, ideal for those seeking a light yet flavorful side.

Ingredients

• 4 cups thinly sliced green cabbage, crisp and fresh
• 1 cup julienned jicama, sweet and crunchy
• 1/4 cup finely chopped cilantro, aromatic and bright
• 2 tbsp toasted sesame oil, rich and nutty
• 1 tbsp honey, pure and golden
• 2 tbsp rice vinegar, tangy and smooth
• 1 tsp freshly grated ginger, spicy and pungent
• 1/2 tsp kosher salt, coarse and clean
• 1/4 tsp crushed red pepper flakes, fiery and bold
• 1 tbsp black sesame seeds, for garnish, earthy and nutty

Instructions

1. In a large mixing bowl, combine the thinly sliced green cabbage and julienned jicama, tossing gently to mix.
2. In a small bowl, whisk together the toasted sesame oil, honey, rice vinegar, freshly grated ginger, kosher salt, and crushed red pepper flakes until the honey is fully dissolved.
3. Pour the dressing over the cabbage and jicama mixture, using tongs to evenly coat every strand. Tip: For best flavor, let the slaw sit for 10 minutes before serving to allow the vegetables to slightly soften and absorb the dressing.
4. Sprinkle the black sesame seeds over the top as a garnish for an added crunch and visual appeal. Tip: Toast the sesame seeds lightly in a dry pan over medium heat for 30 seconds to enhance their nutty flavor.
5. Serve the slaw chilled or at room temperature. Tip: For an extra burst of color and flavor, add thinly sliced red bell pepper or shredded carrots to the mix.

Bright and bursting with textures, this slaw offers a delightful contrast between the crisp jicama and tender cabbage, all brought together by a dressing that’s both sweet and spicy. Serve it alongside grilled meats or as a topping for fish tacos to elevate your meal with its vibrant flavors and colors.

Sweet and Tangy Cabbage and Jicama Slaw

Kaleidoscopic in color and bursting with vibrant flavors, this Sweet and Tangy Cabbage and Jicama Slaw is a refreshing twist on the classic, perfect for summer picnics or as a crisp accompaniment to grilled favorites.

Ingredients

• 1 small head of green cabbage, thinly sliced for delicate ribbons
• 1 medium jicama, peeled and julienned into crisp matchsticks
• 1/2 cup mayonnaise, creamy and rich
• 2 tablespoons apple cider vinegar, with a bright, tangy kick
• 1 tablespoon honey, for a smooth, natural sweetness
• 1 teaspoon celery seed, offering a subtle, earthy depth
• 1/2 teaspoon salt, to enhance all the flavors
• 1/4 teaspoon freshly ground black pepper, for a mild, spicy note

Instructions

1. In a large mixing bowl, combine the thinly sliced green cabbage and julienned jicama, tossing gently to mix.
2. In a separate small bowl, whisk together the creamy mayonnaise, bright apple cider vinegar, smooth honey, earthy celery seed, salt, and freshly ground black pepper until the dressing is smooth and well combined.
3. Pour the dressing over the cabbage and jicama mixture, using a spatula to fold the dressing into the vegetables until evenly coated. Tip: For the best flavor, let the slaw sit for at least 30 minutes before serving to allow the vegetables to slightly soften and absorb the dressing.
4. Before serving, give the slaw a final toss to redistribute the dressing. Tip: If the slaw seems dry, add a tablespoon of water to loosen the dressing without diluting the flavor.
5. Chill the slaw in the refrigerator for an hour before serving to enhance its crisp texture and meld the flavors together. Tip: For an extra crunch, sprinkle with toasted sunflower seeds or chopped peanuts just before serving.

Not only does this slaw boast a delightful crunch from the jicama and cabbage, but its sweet and tangy dressing also offers a perfect balance of flavors. Serve it alongside smoky barbecue ribs or as a topping for fish tacos to add a refreshing contrast.

Crunchy Peanut Cabbage and Jicama Slaw

Masterfully blending textures and flavors, this Crunchy Peanut Cabbage and Jicama Slaw is a vibrant, refreshing dish that promises a delightful crunch in every bite. Perfect for summer gatherings or as a bright accompaniment to grilled meats, its combination of crisp vegetables and rich peanut dressing is irresistibly delicious.

Ingredients

• 4 cups thinly sliced green cabbage, crisp and fresh
• 1 cup julienned jicama, sweet and crunchy
• 1/2 cup creamy peanut butter, smooth and rich
• 2 tbsp fresh lime juice, bright and zesty
• 1 tbsp honey, golden and sweet
• 1 tsp soy sauce, umami-packed
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• 1/4 cup chopped roasted peanuts, for garnish
• 2 tbsp chopped fresh cilantro, aromatic and fresh

Instructions

1. In a large mixing bowl, combine the thinly sliced green cabbage and julienned jicama, tossing gently to mix.
2. In a separate bowl, whisk together the creamy peanut butter, fresh lime juice, honey, soy sauce, and crushed red pepper flakes until the dressing is smooth and well combined.
3. Pour the dressing over the cabbage and jicama mixture, using tongs to toss until every piece is evenly coated. Tip: For the best flavor, let the slaw sit for 10 minutes before serving to allow the vegetables to slightly soften and absorb the dressing.
4. Transfer the slaw to a serving dish and garnish with chopped roasted peanuts and fresh cilantro. Tip: For an extra crunch, add the peanuts just before serving to maintain their texture.
5. Serve immediately or chill in the refrigerator for up to 2 hours before serving. Tip: This slaw pairs wonderfully with grilled chicken or fish for a complete meal.

Fresh and invigorating, this slaw offers a perfect balance of sweetness, tang, and spice, with a satisfying crunch from the jicama and peanuts. Consider serving it in lettuce cups for a playful, handheld option that’s sure to impress.

Herbed Cabbage and Jicama Slaw with Feta

Vibrant and refreshing, this Herbed Cabbage and Jicama Slaw with Feta is a delightful twist on the classic slaw, offering a crisp texture and a harmonious blend of flavors that elevate any meal.

Ingredients

• 1/2 head of green cabbage, thinly sliced for a delicate crunch
• 1 medium jicama, peeled and julienned for a sweet, nutty bite
• 1/4 cup fresh dill, finely chopped for a bright, aromatic touch
• 1/4 cup fresh mint, finely chopped for a cool, refreshing note
• 1/2 cup crumbled feta cheese, for a creamy, tangy finish
• 3 tablespoons rich extra virgin olive oil, for a smooth, velvety dressing
• 2 tablespoons fresh lemon juice, for a zesty kick
• 1 teaspoon honey, for a subtle sweetness
• 1/2 teaspoon finely ground black pepper, for a gentle heat
• 1/2 teaspoon sea salt, to enhance all the flavors

Instructions

1. In a large mixing bowl, combine the thinly sliced green cabbage and julienned jicama.
2. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, finely ground black pepper, and sea salt until the dressing is emulsified.
3. Pour the dressing over the cabbage and jicama mixture, tossing gently to ensure every piece is evenly coated.
4. Add the finely chopped dill and mint to the slaw, mixing lightly to distribute the herbs throughout.
5. Sprinkle the crumbled feta cheese over the top of the slaw, folding it in just enough to maintain some distinct pieces for texture.
6. Let the slaw sit for 10 minutes before serving to allow the flavors to meld together beautifully.

With its crisp jicama and cabbage base, this slaw is a textural dream, while the herby dressing and feta add layers of flavor that are both bold and balanced. Serve it alongside grilled meats or as a standalone salad for a light, satisfying dish.

Jalapeño Lime Cabbage and Jicama Slaw

Here’s a vibrant, crunchy slaw that brings a refreshing twist to your summer table, combining the crispness of jicama with the spicy kick of jalapeño, all brightened by a zesty lime dressing.

Ingredients

• 1 medium jicama, peeled and julienned into crisp, matchstick-sized pieces
• 1/2 small green cabbage, thinly sliced for a delicate texture
• 2 fresh jalapeños, seeds removed and finely diced for a controlled heat
• 1/4 cup freshly squeezed lime juice, for a bright, tangy flavor
• 2 tablespoons honey, to balance the acidity with a subtle sweetness
• 1/4 cup chopped fresh cilantro, for a burst of herbal freshness
• 1 teaspoon fine sea salt, to enhance all the flavors
• 1/2 teaspoon freshly ground black pepper, for a mild, aromatic spice
• 2 tablespoons extra virgin olive oil, to smooth and round out the dressing

Instructions

1. In a large mixing bowl, combine the julienned jicama and thinly sliced green cabbage, tossing gently to mix.
2. Add the finely diced jalapeños to the bowl, distributing them evenly throughout the slaw for consistent heat.
3. In a small bowl, whisk together the freshly squeezed lime juice, honey, fine sea salt, and freshly ground black pepper until the honey is fully dissolved.
4. Slowly drizzle in the extra virgin olive oil while continuing to whisk, creating a smooth, emulsified dressing.
5. Pour the dressing over the slaw mixture, using tongs to toss everything together until evenly coated. Tip: For best flavor, let the slaw sit for 10 minutes before serving to allow the vegetables to slightly soften and absorb the dressing.
6. Just before serving, sprinkle the chopped fresh cilantro over the top for a fresh, colorful finish. Tip: If you prefer a milder slaw, remove the ribs and seeds from the jalapeños before dicing.
7. Serve chilled for a refreshing side dish. Tip: This slaw pairs beautifully with grilled fish or chicken, adding a crunchy, flavorful contrast.

Vibrant and refreshing, this slaw offers a perfect balance of spicy, sweet, and tangy flavors, with a satisfying crunch that elevates any meal. Consider serving it in lettuce cups for a light, handheld option at your next outdoor gathering.

Maple Mustard Cabbage and Jicama Slaw

Radiant and refreshing, this Maple Mustard Cabbage and Jicama Slaw is a vibrant medley of crisp textures and harmonious flavors, perfect for elevating any summer table with its elegant simplicity and bold, sweet-tangy profile.

Ingredients

• 4 cups finely shredded green cabbage, crisp and fresh
• 1 cup julienned jicama, crunchy and slightly sweet
• 1/4 cup pure maple syrup, rich and velvety
• 2 tbsp whole grain mustard, robust and tangy
• 2 tbsp apple cider vinegar, bright and acidic
• 1/4 cup extra virgin olive oil, smooth and fruity
• 1/2 tsp sea salt, fine and clean
• 1/4 tsp freshly ground black pepper, aromatic and sharp

Instructions

1. In a large mixing bowl, combine the shredded green cabbage and julienned jicama, tossing gently to mix.
2. In a separate small bowl, whisk together the pure maple syrup, whole grain mustard, and apple cider vinegar until fully blended.
3. Slowly drizzle in the extra virgin olive oil while continuously whisking to create a smooth, emulsified dressing.
4. Season the dressing with sea salt and freshly ground black pepper, whisking again to incorporate.
5. Pour the dressing over the cabbage and jicama mixture, using tongs to toss until every strand is evenly coated.
6. Let the slaw sit for 10 minutes before serving to allow the flavors to meld and the cabbage to slightly soften.

Generously serve this slaw as a standout side at your next barbecue or atop grilled fish for a refreshing contrast. The interplay of the slaw’s crispness with the creamy dressing offers a delightful texture, while the maple mustard notes bring a sophisticated depth that’s unexpectedly addictive.

Curried Cabbage and Jicama Slaw

Unveiling a dish that marries the crisp freshness of jicama with the warm, aromatic spices of curry, this Curried Cabbage and Jicama Slaw is a vibrant addition to any table. Its unique blend of textures and flavors promises to delight the palate, offering a refreshing twist on traditional slaw.

Ingredients

• 1 small head of green cabbage, thinly sliced for a delicate crunch
• 1 medium jicama, peeled and julienned for a crisp, sweet bite
• 1/2 cup mayonnaise, creamy and rich
• 2 tablespoons apple cider vinegar, tangy and bright
• 1 tablespoon honey, smooth and golden
• 1 1/2 teaspoons curry powder, fragrant and warmly spiced
• 1/4 teaspoon salt, finely ground
• 1/4 teaspoon freshly ground black pepper, aromatic and pungent

Instructions

1. In a large mixing bowl, combine the thinly sliced cabbage and julienned jicama, tossing gently to mix.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, curry powder, salt, and black pepper until the dressing is smooth and homogenous.
3. Pour the dressing over the cabbage and jicama mixture, using a spatula to fold the dressing into the vegetables until evenly coated. Tip: For the best flavor, let the slaw sit for at least 30 minutes before serving to allow the flavors to meld.
4. Before serving, give the slaw a final toss to redistribute the dressing. Tip: If the slaw seems dry, add a tablespoon of water to loosen the dressing.
5. Serve chilled for a refreshing side dish. Tip: For an extra crunch, sprinkle with toasted slivered almonds just before serving.

Noteworthy for its crisp texture and the harmonious balance of sweet, tangy, and spicy flavors, this slaw is a standout. It pairs beautifully with grilled meats or can be enjoyed as a light, standalone salad for a burst of freshness.

Orange Ginger Cabbage and Jicama Slaw

Luminous in its simplicity, this Orange Ginger Cabbage and Jicama Slaw marries crisp textures with a vibrant, zesty dressing, offering a refreshing twist on the classic slaw that’s perfect for summer gatherings or as a bright accompaniment to grilled meats.

Ingredients

• 1 small head of green cabbage, thinly sliced for delicate ribbons
• 1 medium jicama, peeled and julienned into crisp matchsticks
• 1/4 cup fresh orange juice, squeezed from ripe, juicy oranges
• 2 tbsp apple cider vinegar, with its tangy and slightly sweet profile
• 1 tbsp honey, for a touch of natural sweetness
• 1 tbsp freshly grated ginger, offering a warm, spicy kick
• 1/2 tsp fine sea salt, to enhance the flavors
• 1/4 cup extra virgin olive oil, rich and fruity
• 1/4 cup chopped fresh cilantro, for a burst of herbal freshness

Instructions

1. In a large mixing bowl, combine the thinly sliced green cabbage and julienned jicama, tossing gently to mix.
2. In a separate small bowl, whisk together the fresh orange juice, apple cider vinegar, honey, and freshly grated ginger until the honey is fully dissolved.
3. Slowly drizzle in the extra virgin olive oil while continuously whisking to create a smooth, emulsified dressing.
4. Pour the dressing over the cabbage and jicama mixture, using tongs to evenly coat every strand with the vibrant dressing.
5. Sprinkle the fine sea salt over the slaw and toss again to distribute the seasoning evenly.
6. Let the slaw sit for at least 15 minutes before serving to allow the flavors to meld and the vegetables to slightly soften, enhancing the texture.
7. Just before serving, fold in the chopped fresh cilantro for a final touch of color and flavor.

Kaleidoscopic in both appearance and taste, this slaw boasts a delightful crunch from the jicama, a subtle sweetness from the orange, and a warming note from the ginger. Serve it atop fish tacos for a colorful contrast or alongside barbecue for a refreshing counterpoint to smoky flavors.

Smoky Paprika Cabbage and Jicama Slaw

Just when you thought slaw couldn’t get any more exciting, this Smoky Paprika Cabbage and Jicama Slaw comes along to prove otherwise. Combining crisp textures with a deeply aromatic spice profile, it’s a side dish that promises to elevate any meal with its vibrant colors and bold flavors.

Ingredients

• 1 small head of green cabbage, thinly sliced for delicate ribbons
• 1 medium jicama, peeled and julienned into crisp matchsticks
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon apple cider vinegar, with a bright, tangy kick
• 1 teaspoon smoked paprika, for a deep, woodsy aroma
• 1/2 teaspoon finely ground sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon pure honey, for a subtle sweetness

Instructions

1. In a large mixing bowl, combine the thinly sliced green cabbage and julienned jicama, tossing gently to mix.
2. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, smoked paprika, sea salt, black pepper, and honey until fully emulsified.
3. Pour the dressing over the cabbage and jicama mixture, using tongs to evenly coat every strand with the smoky, sweet dressing.
4. Let the slaw sit for at least 15 minutes at room temperature before serving, allowing the flavors to meld and the cabbage to slightly soften.
5. For an extra touch of elegance, garnish with a sprinkle of smoked paprika or a few edible flowers before serving.

A symphony of crunch and smoke, this slaw is a testament to the beauty of simple ingredients transformed. Serve it alongside grilled meats for a refreshing contrast or atop fish tacos for an unexpected twist.

Pineapple Cabbage and Jicama Slaw

Unveiling a refreshing twist on the classic slaw, this Pineapple Cabbage and Jicama Slaw combines crisp textures with a sweet and tangy flavor profile, perfect for elevating any summer table.

Ingredients

• 2 cups finely shredded green cabbage, vibrant and crisp
• 1 cup julienned jicama, crunchy and slightly sweet
• 1 cup diced fresh pineapple, juicy and aromatic
• 1/4 cup thinly sliced red onion, sharp and colorful
• 1/4 cup chopped fresh cilantro, bright and herbaceous
• 1/4 cup mayonnaise, creamy and rich
• 2 tbsp fresh lime juice, zesty and vibrant
• 1 tbsp honey, smooth and golden
• 1/2 tsp finely ground sea salt, clean and mineral-rich
• 1/4 tsp freshly ground black pepper, pungent and warm

Instructions

1. In a large mixing bowl, combine the shredded green cabbage, julienned jicama, diced pineapple, sliced red onion, and chopped cilantro.
2. In a separate small bowl, whisk together the mayonnaise, lime juice, honey, sea salt, and black pepper until the dressing is smooth and well combined.
3. Pour the dressing over the cabbage mixture and toss gently until all ingredients are evenly coated. Tip: For best flavor, let the slaw sit for 10 minutes before serving to allow the flavors to meld.
4. Adjust seasoning with additional salt and pepper if needed, tasting as you go. Tip: The slaw should have a balance of sweet, tangy, and savory notes.
5. Chill the slaw in the refrigerator for at least 30 minutes to enhance its crispness. Tip: Serving the slaw chilled makes it especially refreshing on a hot day.

Offering a delightful crunch with every bite, this slaw’s vibrant colors and flavors make it a standout side dish. Try serving it alongside grilled fish or as a topping for fish tacos to add a refreshing contrast.

Conclusion

Outstanding in variety and flavor, these 12 cabbage and jicama slaw recipes offer something for every palate. Whether you’re craving something sweet, spicy, or tangy, there’s a dish here to delight. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!