How to make it

  • Mix all of the vegetables together in a bowl. Sprinkle with the lemon juice and chill in the refrigerator for at least 20 minutes to let the flavors combine. Mix in the sour cream and aioli or mayonnaise. Salt and pepper just before serving. Use a slotted spoon to serve the slaw so some of the liquid drains away. Garnish with a cilantro sprig.
  • Place all ingredients except olive oil in a blender (or use an immersion blender). Cover and blend at medium speed until thoroughly combined. Remove the cover, and with the blender running, very slowly pour the olive oil in a stream into the mixture until it emulsifies and thickens. Chill and let the flavors combine for at least an hour.

Reviews & Comments 6

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  • NPMarie 9 years ago
    IMI review
    Jicama Slaw By Shandy

    Please add this recipe to the "I Made It" group..thank you:)
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  • Journalistmargaux 10 years ago
    We have been living on the Iberian Peninula for numerous years & jicama is relatively rare in Mediterranean countries. The Southwestern / Mexican recipe could be lovely. I have bookmarked ... And I called my gourmet farmer's market to order jicama. Thank you for sharing the slaw. Margaux.
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    " It was excellent "
    otterpond ate it and said...
    I made this last night. WITH THE AOLI which is the only way to make it. Jicama is always such a delicately sweet surprise. Each time I have it I wonder why I don't more often. This recipe made up 7 cups and I am sharing it with my loved ones.

    Thanks so much Shandy. This one is a winner. I posted a picture of the ingredients. The Jicama is that big, round, tan colored root. I figure it may be a new vegetable for some folks. I found this at Publix here in Florida. It was about $1.79/lb. The yield on this makes it an inexpensive and very different fresh addition to any picnic. Since there is very little dressing, NO MAYO, in it to spoil you won't have to worry about it in the heat much either.
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    " It was excellent "
    otterpond ate it and said...
    This is going on the grocery list. Thanks! I'll let you know how it turns out. That Aoli should be pulled out as a separate recipe. What a terrific condiment.
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  • berrikiss 12 years ago
    Sounds SO fresh for the summertime. Thanks......
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  • dandelion 12 years ago
    The ingredients in this one sound like a dish I enjoyed in New Mexico. I have been looking for something similar for 10 years. THX for posting
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  • valinkenmore 12 years ago
    Lovely recipe Shady. Can't wait to give this a try!
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