Jicama Asian Slaw

DSC_0082Jicama is also known as a yambean mainly grown in Central and South America. This root vegetable is full of fiber, vitamin C, and magnesium plus a handfull of B vitamins. For one cup you get 6.4 g fiber, 26.3 mg vitamin C, and 16 mg magnesium.

Jicama has a crispy texture similar to a water chestnut or radish. Daikon on the other hand is actually a type of radish. It is also known as a winter radish or oriental radish. This vegetable is also high in fiber and vitamin C. For one cup you get 1.9 g fiber and 25.5 mg vitamin C. Bonus: both vegetable are low in calories.

Sulforaphane is another element found in this recipe. It is an isothiocyanate known for its role in reducing oxidative stress. In other words, this component found in broccoli, brussels sprouts, cabbage, and also daikon can play a role in reducing cancer risk. Don’t be afraid to try new vegetables! I’m always finding new ones to try and many have awesome benefits.

Jicama Asian Slaw


  • 1/2 head of red cabbageDSC_0097
  • 1/4 head of green cabbage
  • 1/2 cup shredded carrots
  • 3 green onions, sliced
  • 1/2 jicama, thin strips
  • 1 medium daikon, thin strips
  • Pinch of salt
  • Pinch of pepper
  • 1 tbsp sesame oil
  • 2 tbsp low sodium soy sauce
  • 1 tsbp rice vinegar
  • 2 tsp honey
  • 1 tsp grated ginger
  • Juice 1/2 lime
  • 1/2 tbsp sesame seeds


Prep jicama and daikon by peeling and cutting into thin strips. In a large bowl, combine the two types of cabbage, shredded carrots, green onions, jicama, and daikon. Season with salt and pepper. In a small bowl, whisk together sesame oil, low sodium soy sauce, rice vinegar, honey, ginger, and lime juice. Add the dressing to your slaw mix and stir. Refrigerate for 10 minutes to let the flavors come together. Top with sesame seeds before serving.

Number of servings: 8 | Serving size: 1/2 cup
Calories: 33, total fat: 0.1 g, total carbohydrates: 7.4, dietary fiber: 2 g, sugars: 4 g, protein: 1.1 g


What has been your favorite new vegetable find? Tell me below!


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