Carrot and Jicama Slaw

Christy Wilson, BS, RDN


Servings:  ½ cup serving size; serves 4 people

Cooking Time:  15 minutes

Carrot and Jicama Slaw


1 tablespoon extra virgin olive oil

1 medium shallot, diced

1/4 teaspoon fennel seed

3/4 teaspoon ground cumin

3 cups carrots (3-4 large), grated

1 cup jicama, grated

2-3 tablespoons fresh lime juice

<>2 tablespoons cilantro leaves, chopped/torn

Salt and pepper, if desired


  1. In a small, non-stick skillet, heat olive oil over medium heat.
  2. Add shallot and cook until softened.
  3. Add fennel seed and cumin to the skillet and cook until fragrant, about one minute.
  4. In a medium bowl, add shredded carrots, jicama, lime juice and shallot mixture. Toss until colors and flavors meld together.
  5. Add salt and pepper, if desired (I didn't add any it is tasted fantastic!). Garnish with cilantro or mint leaves for added color and flavor.

Nutrition Information per serving:

Calories: 50; Total fat: 2.5g, Saturated fat: 0g, Sodium: 30mg; Total carbohydrates: 7g, Dietary fiber: 2g, Sugar: 3g, Protein: 1g; Vitamin A: 60% DV, Vitamin C: 20% DV