Prep: 15 Mins

This crunchy slaw blends the crisp texture of jícama and red cabbage with the mild zip of green chiles in an unexpected variation of traditional coleslaw.

Jícama and Red Cabbage Slaw


  • 2 cups shredded red cabbage
  • 1 1/2 cup shredded jícama
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup lemon juice
  • 2 tbls. vegetable oil
  • 1/2 teaspoon chili powder


COMBINE cabbage, jícama, chiles and cilantro in medium bowl.

COMBINE lemon juice, oil and chili powder in small bowl.

TOSS cabbage mixture with lemon dressing. Season with salt and ground black pepper.
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