This easy low carb keto crunchy lime jicama slaw is a perfect refreshing low carb side dish that doesn't require any cooking time and tastes even better the next day as the flavors intensify! Just 5 g net carbs!
What is Jicama?
Jicama is a delicious root vegetable that has a mild flavor and crunch like a crisp apple! It is a low carb vegetable so for anyone who desires to eat a low-carb diet or a keto diet this can easily fit into your macros.
The crunchy texture and subtle sweetness of raw jicama makes it ideal as a jicama salad or as a tasty slaw as I am sharing today.
It can also be enjoyed cooked and made into jicama fries by slicing into jicama sticks to resemble French Fries. I have that recipe in my cookbook Naturally Keto.
The outer skin of the jicama is thick and waxy and needs to be removed well. The inside white flesh resembles a raw potato.
I did try using a vegetable peeler to remove the skin but it was too thick and I ended up using a sharp knife to slice from the ends and top to bottom to remove.
I then just sliced into matchsticks with a sharp knife but you could also slice with a mandoline slicer.
Is Purple Cabbage the same as Red cabbage?
Yes purple cabbage is the same as red cabbage. I don't know why it's called red cabbage since the outer leaves are a dark purple color.
It's a nutrient rich, cruciferous low carb vegetable that is high in Vitamin C, Vitamin K, Vitamin B6 and high in soluble fiber that helps the good bacteria in your gut.
Does Red Cabbage taste the same as Green Cabbage?
Yes they are similar in taste but red cabbage has higher levels of antioxidants than green. Antioxidants can help improve your immune system.
Simple Ingredients and Substitutions
This will be your new favorite vegetable the next time you need a quick side dish to add to your weekly meal plan!
Fresh Jicama- You may be able to find this root vegetable already cut up for you into raw jicama sticks, but often it will be found whole near the other root vegetables like turnip, and parsnip.
Purple cabbage- You can also swap with green cabbage if you can't find it at your local grocery store. It's also called red cabbage.
Mayonnaise- I use avocado oil mayonnaise since most traditional store bought mayonnaise includes inflammatory oils like soybean oil, corn oil, canola oil and often includes high fructose corn syrup.
Lime juice- I use fresh lime juice but you can also use lemon juice if you prefer.
Extra Virgin Olive Oil- I add this to loosen the mayonnaise a bit and increase satiety with this healthy oil.
Cilantro- I love using fresh cilantro for this tasty slaw and all my slaw recipes but if you don't like cilantro you can use fresh parsley instead or even fresh basil.
The summary of the steps to follow for the complete recipe is located at the bottom of this blog post. The nutritional information is located below in the complete printable recipe.
The total carbs for a 100 gram serving is 9 grams. If that is too high for your personal macro targets, just cut the serving in half.
The best macro tracking app in my opinion is Cronometer because it also provides all the vitamins and nutrients for your daily value.
Easy Low Carb Keto Jicama Slaw
Low Carb Crunchy Lime Jicama Slaw Recipe
Ingredients
- 600 grams jicama peeled
- 360 grams purple cabbage core and outer leaves removed or green cabbage
Dressing
- ½ cup avocado oil mayonnaise
- ⅓ cup fresh lime juice
- 2 tablespoon extra virgin olive oil
- ½ cup fresh chopped cilantro
- ½ teaspoon salt
- pepper to taste
- fresh chopped parsley, green onions or red onions optional
Instructions
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Use a sharp knife to cut the ends of the jicama off and place it flat onto a cutting board. Carefully use your knife from top to bottom to slice off the thick skin until you reach the white flesh.
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Slice the jicama in half and then slice that in half so you have 4 pieces. Cut each piece into matchsticks and place into a large mixing bowl.
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Cut the cabbage into slices or shred and place into the bowl with the jicama.
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Whisk the dressing ingredients together in a small bowl and toss with cabbage and jicama. Sprinkle with fresh parsley or onions if desired and enjoy.
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Storage: Refrigerate covered with plastic wrap or in an airtight container in the fridge for up to 5 days.
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