Apple Jicama Cucumber Slaw
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For the slaw:
- 1 Granny Smith apple
- 1/2 English cucumber
- 1/2 small jicama
- 1/3 cup slivered red onion
- 1 serrano or jalapeño chile thinly sliced into rounds
For the dressing:
- ¼ cup mayonnaise
- 3 tablespoons Mexican crema
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- Juice of 2 limes
- 1 tablespoon sauce from chipotles in adobo
- 1/4 teaspoon celery seed
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
To make the slaw:
- Cut the apple, cucumber, and jicama into thin 3-inch matchsticks. Toss in a large bowl with the red onion and chile.
To make the dressing:
- In a small bowl, whisk together the mayonnaise, crema, vinegar, mustard, lime juice, adobo sauce, celery seed, salt, and pepper.
- Pour the dressing over the vegetables and toss. This is best served within one hour of preparing.
13comments inApple Jicama Cucumber Slaw
Going to try this tomorrow with Lobster Fried Nuggets.
Sounds like a great combination, yum!
I made this tonight for my spring tacos and printed the recipe for two of our Mexican Brithers who work at the Ralph’s Supermarket in Redondo Beach, CA—their names are Sergio and Byron. I got the last jicama left in their shelf. It was a little dry, so I try to use the juicer parts. I love you Pati❤️😎❤️
Awesome! Thanks for sharing 😉
Hi: I’m making this recipe tonight w/the fried shrimp tacos and am wondering if I should peel the apple.
Just if you want to, I do not peel it and love it that way 🙂
Absolutely love this recipe! Pairs really well with fish tacos!
Joan A Zuniga
Hello, I was inspired by this episode for 2 reasons. 1 – we love shrimp and tacos and salsa. 2 – During this Omicron outbreak going to the store for ingredients was out of the question. I was determined to use what I had on hand. This is a Mexican – Irish household – so we always have the basics, onion, garlic, chiles, tomatoes etc. We also keep 2 lb bags of shrimp on hand in the freezer.Jicama isn’t part of that list of staples. And we were completely out of seltzer water. Made a simple dredging mix of flour, baking powder and creole seasoning for dusting the shrimp and frying quickly in peanut oil. For the slaw i used 1/2 cabbage, 1 honey crisp apple, six green onions, 1/2 cucumber peeled and diced, cilantro and chopped peanuts. Dressed it with 2 T sherry vinegar, 4 T peanut oil, sugar, salt and pepper. Salsa was excellent! This is a new family favorite.
So happy you loved this episode Joan. I am always very impressed about how resourceful you guys are with the ingredients you have available, thanks for sharing your recipe 😉
Amazing slaw to the tacos. Yumm! Yumm!
Yay, gracias Fabiola!
Hi Pati – I LOVE your show and watch it whenever I can. I thought I knew Mexican food, since I was born and raised in El Paso (and walked across the bridge to Juarez often). I knew Tex-Mex, but you are teaching me true Mexican. I’ve tried many of your recipes and have never been disappointed. You’re a great teacher and so personable. Thank you! Can’t wait to try this slaw.
Thanks to you for following Pat, let me know how you liked this slaw!