Red Cabbage Salad with Jicama and Peppers

Red Cabbage Salad with Jicama and Peppers | thefirstyearblog.com
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 | thefirstyearblog.com
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 | thefirstyearblog.com
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.com
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Red Cabbage Salad with Jicama and Peppers

Total Time: 25 minutes

Serving Size: 5-7

Ingredients

  • 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

Instructions

  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.
http://thefirstyearblog.com/red-cabbage-salad-with-jicama-and-peppers/

Red Cabbage Salad with Jicama and Peppers | thefirstyearblog.com
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!

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Similar recipes: Crunchy Cabbage Asian Salad and Quinoa Bell Pepper Salad with Rosemary
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24 comments

  1. I just love this healthy salad, Beth! Can’t wait to pick up some jicama :)

  2. 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!

    • Haha, yes, maybe we are “old enough” to enjoy the flavor of jicama now!

  3. So bright and pretty!

  4. i love finding out about new foods I need to try! this salad sounds perfect for a potluck!

  5. What a nice and refreshing salad, I love the crunch of jicama!

  6. Never eaten jicama before but this salad, with all these colorful veggies = GORGEOUS!!

  7. This looks like a fabulous summer salad! Thanks for linking up with What’s Cookin’ Wednesday!

  8. We love jicama at our house and anytime we include it in a dish – we always get lots of questions about it! You’ve done a great job explaining all about it! Great salad Beth!

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

  9. So bright and pretty—love it! Looks delicious!

  10. What a gorgeous salad, Beth – love the addition of jicama, such an underappreciated ingredient!

  11. This looks so fresh and delicious! I’ll be keeping an eye out for jicama at my local market.

    • Once you spot it, hopefully it won’t be hard to find the next time!

  12. Great salad. So colorful! I have had jicama before. Glad to find a new recipe for it.

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