Zesty Jicama-Carrot Slaw

Zesty Jicama-Carrot Slaw: BrownThumbMama.com

On Saturday, I bought a 10-pound bag of organic carrots at Costco for less than 5 bucks. What can I say? The price was great. That sure is a lot of carrots though.

If you follow me on Facebook, you’ve seen some of the different carrot dishes I’ve inflicted served to the family. Papa insists on eating them “undefiled” (i.e., uncooked) but the kids have at least tried each one of them.  I bet Papa will eat carrot cake, though…

Jicama-Carrot Slaw holds up great in the fridge and is perfect to take to a potluck or picnic because it won’t spoil in the heat. (4th of July, anybody?) The dressing gives it a little bit of zing, but it’s not too spicy for the kiddos. 

4 cups of carrots, julienned (I used 7 carrots)
1 small jicama, julienned
1 small red onion, julienned
1/2 cup chopped cilantro

1/3 cup olive oil
6 Tablespoons unseasoned rice vinegar
3 Tablespoons lime, lemon, or orange juice (whatever you have on hand will work!)
1 teaspoon salt
1 teaspoon sugar

Combine all ingredients and let sit for at least 15 minutes to meld flavors.

If you don’t have a mandoline slicer, I highly recommend the Borner V-Slicer. It took me just a couple of minutes to julienne all the veggies–and look how nice and even they are.

Zesty Jicama-Carrot Slaw: BrownThumbMama.com

Wouldn’t this look great as a layered salad served in individual mason jars? The colors are so vibrant.

Zesty Jicama-Carrot Slaw: BrownThumbMama.com

We still have about 6 pounds of carrots to eat…can you share some recipes? And follow along on Facebook as we plow through the rest of the bag!

This article was shared on Butter Believer, Your Great Idea, Pennywise Platter, Small Footprint Friday, Simple Lives Thursday, Thank Your Body Thursday, Fabulously Frugal Thursday, Party Wave Wednesday, The Thrifty Home, and Wildcrafting Wednesday.
Disclosure: some links in this article are affiliate links, which means I earn a small commission from any purchases made through them at no cost to you. Thanks for supporting me!

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  1. says

    If you (or your family) can’t stand carrots anymore, here’s a soup recipe that freezes nicely.

    2 pounds carrots, washed and cut into chunks
    1/2 large Vidalia onion, cut into chunks
    4 cloves garlic, unpeeled
    2 tablespoons olive oil
    Kosher salt and freshly ground black pepper
    5 cups chicken broth
    1/4 cup chopped fresh basil
    Sour cream or Greek yogurt, for topping, optional
    Grilled Cheese Dunkers, for serving, recipe follows

    Preheat the oven to 375 degrees F.

    Add the carrots, onions and garlic to a sheet tray, drizzle with the olive oil and season with a big pinch of salt and pepper. Toss everything together so it’s nice and coated. Roast until tender and golden brown in spots, about 45 minutes.

    Add 4 cups of the chicken broth to a saucepan and bring to a simmer. Pop the garlic out of their skins and add to the sauce pan with the roasted carrots and onions. Simmer everything together for 15 minutes. Add the basil at the very end of cooking. Puree until smooth by adding in batches to a blender or by using an immersion blender. Add the remaining broth, a little at a time, when pureeing to loosen it up a bit.

    Serve in bowls with some sour cream or Greek yogurt swirled in and Grilled Cheese Dunkers on the side.

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