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Jicama slaw

Australian Gourmet Traveller recipe for jicama slaw.

By Emma Knowles & Lisa Featherby
  • 30 mins preparation
  • Serves 6
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Jicama slaw
Jicama is a tuber used in Asian and Mexican dishes with a taste that sits somewhere between an apple or Asian pear and a radish. It has a firm, crunchy texture that holds well in a slaw. This slaw would go very well with grilled seafood.


  • 3 jicama, cut into julienne (see note)
  • 2 kohlrabi, cut into julienne
  • 6 red radishes, cut into julienne
  • 300 gm pineapple (about 1/3), cut into julienne
  • ½ cup coarsely chopped mint
  • 2 green jalapeños, finely chopped
  • 80 ml (1/3 cup) orange juice
  • 2 tbsp lime juice
  • 2½ tbsp olive oil


  • 1
    Combine jicama, kohlrabi, radish and pineapple in a large bowl, add mint and jalepeño, and toss to combine.
  • 2
    Whisk citrus juices and olive oil in a bowl, drizzle onto salad and season with two generous pinches of sea salt flakes (this helps balance the sweetness of the pineapple). Transfer to a platter and serve.


Note Jicama, also known as yam bean, is available from Asian grocers.