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Jicama Coleslaw

  • Yield: About 1 generous quart


  • 1 small jicama, peeled and julienned (about 2 cups)
  • 1 chayote, peeled and julienned (about 1 cup)
  • 1 cup thinly sliced red onion
  • 1 cup thinly sliced orange bell pepper
  • 2 thinly sliced jalapeños, with seeds
  • 1/4 cup mayonnaise, homemade, or store-bought
  • 1/4 cup buttermilk (see Note)
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon cayenne pepper


  • In a medium bowl, combine the jicama, chayote, red onion, bell pepper, jalapeños, mayonnaise, buttermilk, lime juice, Dijon mustard, salt, sugar, and cayenne. Mix well and refrigerate for at least 1 hour and up to overnight.
  • Note: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon distilled white vinegar to 1 cup whole milk. Stir to blend and set aside until thickened and creamy, usually about 5 minutes; then use as needed.