This bright, crunchy coleslaw brings together cabbage, jicama, tomatoes, and jalapeños with a lively citrus dressing. The flavors deepen as it sits, making it an ideal make-ahead side for tacos, grilled meats, potlucks, and summer gatherings. Fresh, colorful, and full of texture—this slaw is a crowd-pleaser.
INGREDIENTS:
Salad
1/2 head green cabbage, shredded
1/2 lb jicama, shredded
1 large carrot, shredded
3 medium tomatoes, seeded and diced
1 – 2 jalapeno peppers, minced and seeded
1/3 cup cilantro, chopped
Dressing
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 cloves garlic minced
2 tablespoon sugar
1/2 teaspoon ground cumin
Salt and pepper, to taste
METHOD:
In a large bowl, combine the cabbage, jicama, carrot, tomatoes, jalapeños, and cilantro. Toss well.
In a separate bowl, whisk together the lime juice, orange juice, garlic, sugar, cumin, salt, and pepper.
Pour the dressing over the salad and toss thoroughly to coat. Refrigerate until ready to serve—a few hours of chilling improves the flavor.
SERVING SUGGESTIONS:
- Serve alongside tacos, grilled meats, or enchiladas.
- Add sliced radishes for extra crunch.
- Mix in a handful of chopped mint for added freshness.
- Top with roasted pepitas or sunflower seeds just before serving.
YIELD: Serves 4-6
