📍 Where this dish comes from: Mexico City · Canals of Xochimilco
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 110kcal
Ingredients
- 1 medium jicama peeled & cut into matchsticks
- 1 English cucumber julienned
- 1 small jalapeño finely diced (seed for less heat)
- 1/4 cup packed cilantro leaves chopped
- 2 tbsp mayonnaise (avocado-oil mayo keeps it clean)
- 1 tbsp fresh lime juice
- 1/2 tsp lime zest (optional but zippy)
- 1 pinch each salt, black pepper, chili powder
Instructions
- Prep the Crunch: Slice jicama into thin matchsticks.
- Mix the Dressing: In a small bowl, whisk mayo, lime juice/zest, salt, pepper, and a pinch of chili powder.
- Combine & Toss: In a large bowl, add jicama, cucumber, jalapeño, and cilantro. Spoon dressing over; toss until evenly coated.
- Chill & Serve: Chill 10 minutes for flavors to meld (optional). Serve cold with extra lime wedges.
Nutrition
Serving: 1serving | Calories: 110kcal | Protein: 1g | Fat: 9g | Fiber: 2g
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About This Dish
Need a quick side that cuts through rich carnitas or smoky fajitas? Sweet-crisp jicama and hydrating cucumber get a bright kiss of cilantro, while jalapeño-lime mayo lends creamy heat without blowing your carb budget.
Health Benefits
- Jicama and cucumber are both naturally low-carb, high-fiber vegetables.
- Avocado-oil mayo provides the fat that makes this slaw creamy and satisfying.