I’m kind of embarrassed to admit how many times I’ve made this slaw without sharing it with you. I don’t even know when I started making it. Maybe early last summer?
I KNOW! All those naked tacos that could have had some Cucumber Jicama Slaw love.
See what happens when I take a break? The good news is that I have a backlog of things ready to share with you!
How do you like your tacos? We usually put this Southwest Cabbage Slaw on ours. Back when we ate tacos more regularly.
Back to slaw.
One night we had some impromptu tacos, and I didn’t have any cabbage to make slaw, so I pulled out some jicama and cucumber and used the julienne blade on my mandoline slicer to slice them. The I just dressed them with lime juice and added cilantro. Because I always have those two things on hand. Honest. (I’m not sure if it’s a conscious decision, but I tend to stock our fridge for tex-mex. All the time.)
By the way, do you have a mandoline slicer yet? If you don’t, I still like you. But good grief. You’ll love it! That link back there is the one I use all the time. I mostly use the julienne blade for slaws like this one (and a gorgeous Candy-Striped Beet and Carrot Slaw) and for making zucchini noodles (like the Pesto Zucchini Spaghetti version — it has bacon, so it’s guaranteed to be good.) I also use it for slicing cucumbers super thin for Marinated Cucumber Salads. I’m not typically a gadget girl, but I do love things that have multiple uses and make it easier to prepare healthy food. A mandoline slicer is one of them.
So, I LOVED the way this turned out. It was easy, only four ingredients, and was a cool, refreshing contrast to whatever happens to be in our tacos. Sometimes it’s my favorite Taqueria-style Slow Cooker Shredded Beef.
It’s also totally delicious as a fish taco slaw or fish taco salad base! Have you tried my Chile-Lime Fish Taco Bowls?
Or if it happens to be Christmas, it goes on our traditional battered fish tacos. (Yes, we eat fish tacos on Christmas. And it’s the only time of year I fry anything in more than 1/2 inch of oil.)
- 2 cups julienned jicama (roughly 1/4 of a large jicama)
- 2 cups julienned English cucumber (1/2 of the cucumber)
- 1/3 cup chopped fresh cilantro
- Juice from 1/2 a lime
- Generous pinch of salt
1. Combine ingredients in a medium-sized bowl and toss to combine.
2. Store chilled for up to 3 days.
3. Serve on tacos (instead of cabbage slaw or lettuce) or alongside grilled meats or vegetables.
1. Peeling a jicama is kind of a pain, but I've found it to be easier if you treat it like a pineapple. Cut the ends off, then run your (sharp!) knife down the sides to remove the peel. Jicama doesn't have a very long refrigerator life after it's been cut, so be sure to eat it within 4-5 days!