Red Cabbage Salad with Jicama and Peppers

Red Cabbage Salad with Jicama and Peppers |
Say hello to jicama (hic-kah-ma). Red cabbage and peppers are common everyday vegetables, but have you heard of jicama?

It belongs to the root vegetable class because it grows underneath the ground. The outside of jicama is brown, and can be very tough and fibrous to “peel”. The inside of jicama is white in color. It’s crunchy and has a similar texture to water chestnuts or a colorless watermelon.

Jicama has a faintly sweet flavor that is almost earthy. Some of you might be thinking “Earthy? Like worms, dirt & mud?”

Red Cabbage Salad with Jicama and Peppers |
You mean you don’t like worm spaghetti? It’s my favorite rainy day meal!

Just kidding. When I use the term ‘earthy’ I mean natural, starchy, lightly flavored. If you’re not sure what earthy tastes like, bite into a raw potato and become one with the soil :)

The easiest way to “peel” jicama is to first cut it into slices, then cut the outer skin off with a knife. The first time I peeled jicama I tried using a carrot peeler, but it didn’t even make a dent in the skin.

Red Cabbage Salad with Jicama and Peppers |
A single jicama can be pretty large, so if you do decide to pick one up at the grocery store it’s nice to have a few recipes on hand that use jicama. We have a recipe for Jicama Citrus Salsa, which I like to call the rainbow salsa, because in addition to the jicama there’s red pepper, diced orange, yellow pepper, cilantro, and red onion. It’s super delicious and full of fresh flavor.

Red Cabbage Salad with Jicama and Peppers | thefirstyearblog.comDon’t forget, you can save our recipes to your Recipe Box and create meal plans by clicking “Save Recipe.”

Red Cabbage Salad with Jicama and Peppers
Cook time
Total time
  • 1 bag of pre-cut red cabbage mix, or a red cabbage chopped
  • 1 red pepper, julienned
  • 1 yellow pepper, julienned
  • 1-2 medium carrots, peeled & julienned
  • 1/4 of your jicama, julienned (about 2 regular sized handfuls of jicama)
  • 1/4 cup fresh cilantro, torn
Light dressing
  • 1/2 to 1 tbsp lite soy sauce
  • 1/2 to 1 tbsp sesame oil
  • 1/2 to 1 tbsp rice wine vinegar
  • juice of 1/2 lime
  • 1/4 tsp grated ginger
  1. If using a whole red cabbage, chop into strips.
  2. Julienne the red and yellow peppers.
  3. Peel and julienne the carrots.
  4. Remove the skin from the jicama and julienne.
  5. Wash and tear the cilantro.
  6. Combine all of the vegetables into a large bowl.
  7. Prepare the light dressing. In a small bowl, mix the soy sauce, sesame oil, rice wine vinegar, lime juice, and ginger. Pour over the salad, toss, and serve.
Nutrition Information
Serving size: 5-7

Red Cabbage Salad with Jicama and Peppers |
If you’re looking for more recipes that use jicama, I searched Pinterest and saw some delicious ideas, you can see them here. You can add jicama slices to spring rolls or dice it up and use it in a hash. One that caught my attention was using jicama to make french fries. Anything I can dip in ketchup, mustard or bbq sauce I will try!

sign 160_160B
Similar recipes: Crunchy Cabbage Asian Salad and Quinoa Bell Pepper Salad with Rosemary


  1. says

    Good thing you warned me on how to peel a jicama because I had no earthly (ha) idea! Definitely going to try jicama again as I had a bad first experience – maybe now that my taste buds have changed I will like it! Thanks Beth for the delish recipe!

    • Beth @ The First Year says

      Thank you Martha! I am glad to hear that I am not the only one using weird root vegetables :-)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>