fried shrimp tacos

jalapenochipotleMexican crema

Apple Jicama Cucumber Slaw

Apple Jicama Cucumber Slaw

Ensalada de Jícama, Manzana y Pepino

Recipe Yield

5 servings

Cooking time

Rate this recipe

4.50 from 6 votes


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 Prepare

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

  1. Lana

    Sep 24

    Going to try this tomorrow with Lobster Fried Nuggets.

    1. Pati Jinich

      Oct 11

      Sounds like a great combination, yum!

  2. Louise

    May 01

    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❤️😎❤️

    1. Pati Jinich

      May 15

      Awesome! Thanks for sharing 😉

  3. Lisa

    Feb 03

    Hi: I’m making this recipe tonight w/the fried shrimp tacos and am wondering if I should peel the apple.

    1. Pati Jinich

      Feb 03

      Just if you want to, I do not peel it and love it that way 🙂

    2. Ruben

      Mar 04

      Absolutely love this recipe! Pairs really well with fish tacos!

  4. Joan A Zuniga

    Jan 09

    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.

    1. Pati Jinich

      Feb 04

      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 😉

  5. Fabiola Giddings

    Dec 18

    Amazing slaw to the tacos. Yumm! Yumm!

    1. Pati Jinich

      Dec 26

      Yay, gracias Fabiola!

  6. Pat

    Oct 18

    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.

    1. Pati Jinich

      Jan 04

      Thanks to you for following Pat, let me know how you liked this slaw!

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