Juicy and Crunchy Jicama, Beet and Cucumber Slaw

If you crave a refreshing and light salad, this easy-to-make slaw comes out a beautiful vibrant red making it a real standout at your next cookout or potluck. Jícama gives this delicious and exotic salad a perfect blend of juicy, crunchy and sweet.


1/2 cup soy sauce 
3 Tbsp. fresh lime juice
1 Tbsp. toasted sesame oil
2 tsp. HOLLAND HOUSE Malt Vinegar 
1 Tbsp. sugar
Salt and freshly ground black pepper, to taste
2 cups jícama, peeled and shredded
3 medium raw beets, peeled and shredded
1 cup cucumbers, thinly sliced


Once the cucumbers have been cut into thin slices, mix it with the shredded jícama and beets.

In a bowl, mix the soy sauce, sesame oil, lime juice, malt vinegar, sugar, salt and pepper.

Pour the dressing over the prepared vegetables and toss until well coated and the slaw turns a nice pinkish-red color. 

Cover and refrigerate for at least 30 minutes, or until chilled, before serving.

NOTE: It’s best to use a sharp knife to remove the tough skin on the jícama and the beets rather than a vegetable peeler. 

Recipe courtesy of Spanglish Baby blog


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Juicy and Crunchy Jicama, Beet and Cucumber Slaw
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