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Cabbage-Jicama Slaw with Lime & Cilantro

A bright, crunchy no-cook slaw with a lime-honey dressing — the acid cuts through rich braises and sticky glazes alike. Holds up in the fridge for days.

salad side no-cook Mexican vegetarian make-ahead
Prep 10 min
Cook 0 min
Total 10 min
Servings 6
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Ingredients

  • 4 cup
    red cabbage , thinly sliced
  • 1.5 cup
    jicama , julienned
  • 0.25 cup
    red onion , thinly sliced
  • 0.33 cup
    cilantro , roughly chopped
  • 2
    lime , juiced
  • 1 tsp
    honey
  • 2 tbsp
    olive oil
  • salt , to taste

Instructions

4 steps
  1. 1

    Combine sliced red cabbage, jicama, red onion, and cilantro in a large bowl.

    ⏱ 5 min
  2. 2

    Whisk lime juice, honey, olive oil, and a pinch of salt together in a small bowl.

    ⏱ 2 min
  3. 3

    Pour dressing over the slaw and toss to coat.

    ⏱ 2 min
  4. 4

    Taste and adjust salt or lime as needed. Let sit 5-10 minutes before serving for best flavor, or refrigerate up to 2 days.

Refine

Tell me what to change — “make it dairy-free”, “double it”, “actually it was 2 tbsp of butter”.