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Jicama Coleslaw

Jicama Coleslaw

This is a unique twist on the old standby.  The fresh, crisp jicama stands in for cabbage.  You can easily increase the yield on the salad by adding more jicama.  After it sits for a while, there is plenty of dressing to flavor it all.

  • Prep Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: About 1 generous quart


  • 1 small jicama, peeled and julienned (about 2 cups)
  • 1 chayote, peeled, seeded, 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
  • 1/4 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. Taste and adjust the seasoning if necessary just before serving.

  • 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.

Recipe Details