Jicama Coles Recipe

jicama coles

Jicama Coles Recipe

Yield: 1

Make the dressing and cut the vegetables ahead of time, then toss everything together when you're ready to eat. To make cutting the vegetables easier, use a handheld slicer (such as a mandoline or a Benriner).


  • 2 carrots, peeled and julienned
  • 1 small jicama (about 1 1/4 lbs.), peeled and julienned
  • 1 large red bell pepper, cored and very thinly sliced
  • ¼ head red cabbage, cored and very thinly sliced
  • ½ red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
  • 6 tablespoons olive oil
  • 6 tablespoons unseasoned rice vinegar
  • 3 tablespoons fresh lime juice
  • 1 tablespoon minced cilantro leaves, plus more for garnish
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • ½ teaspoon chili powder
  • ½ teaspoon red chile flakes


  1. Put cut vegetables in a large resealable plastic bag at home. Refrigerate for up to 2 days.
  2. In a small resealable plastic bag or container, combine the oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes. Refrigerate for up to 2 days.
  3. At the campsite, combine the dressing with the vegetables, shake to combine thoroughly, and set aside for 15 minutes, stirring 2 or 3 times. If desired, serve garnished with cilantro.
  4. Please keep in mind that the nutritional analysis is per serving.
Nutrition Information
Yield 2 Serving Size 1
Amount Per Serving Calories 526Total Fat 41gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 34gCholesterol 0mgSodium 1143mgCarbohydrates 38gFiber 15gSugar 14gProtein 4g

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