Citrus-Jicama Slaw with Cucumber, Radish & Tajín

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Fast & Crisp

Citrus-Jicama Slaw with Cucumber, Radish & Tajín

Ultra-crisp, bright slaw to cut rich sandwiches — precise cuts and a balanced citrus dressing keep it light and lively.

⏱12–15 min prep 🔥0 min cook 🍽4 📌Easy

What You’re Making

A razor-bright slaw built to cut richness: crunchy jicama, seeded cucumber, and peppery radish in a citrus-forward dressing rounded with a touch of honey and finished with Tajín. Exact cut sizes, a tested dressing ratio, and last-moment tossing keep it crunchy and punchy.

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Chef's knife or mandoline
Cutting board
Large chilled mixing bowl
Small bowl or jar for dressing
Microplane (zest)
Measuring spoons
Paper towels
Tongs or two forks for tossing

Grocery List

1 medium jicama (about 300–400 g whole)
1 cucumber
1 bunch radishes
1 lime
1 orange or pre-squeezed orange juice
Fresh cilantro
Tajín
Honey
Neutral oil (grapeseed or light olive)
Kosher salt

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Method

1. Prep (10–12 minutes): Chill a large mixing bowl in the fridge or fill with ice water for 5 minutes, then dump before use.
2. Prep (10–12 minutes): Peel the jicama and cut into 2–3 mm (about 1/16–1/8 inch) matchsticks. Aim for uniform thickness across all vegetables.
3. Prep (10–12 minutes): Cut the cucumber in half lengthwise, scoop seeds with a spoon if watery, then cut into 2–3 mm matchsticks. Pat dry on paper towels for 1 minute.
4. Prep (10–12 minutes): Trim radishes and cut into 2–3 mm matchsticks. Keep all cut vegetables cold and dry on paper towels until ready to toss.
5. Make the dressing (2 minutes): In a small bowl or jar, combine 2 tbsp (30 ml) fresh lime juice, 1 tbsp (15 ml) fresh orange juice, 1 tbsp (15 ml) neutral oil, 1 tsp (5 ml) honey, 1/2 tsp Tajín, and the lime zest if using.
6. Make the dressing (2 minutes): Add 1/2 tsp of the kosher salt to the dressing and whisk or shake until honey dissolves. Taste the dressing — it should be tangy with a touch of sweetness and a faint savory edge. Adjust only the dressing now if it tastes too sharp (add up to 1/2 tsp more oil) — final seasoning is done after tossing.
7. Toss & finish (3–5 minutes): Place the chilled, dry jicama, cucumber, and radishes in the chilled mixing bowl. Add the dressing and toss once or twice to coat — use just enough to gloss the vegetables (about 3–4 tbsp dressing total).
8. Toss & finish (3–5 minutes): Fold in the cilantro and taste. Sprinkle the remaining 1/4 tsp kosher salt evenly over the tossed slaw if it tastes under-seasoned, then toss again.
9. Toss & finish (3–5 minutes): Let the slaw sit in the bowl 3 minutes to marry flavors but not so long that the cucumber releases water.
10. Toss & finish (3–5 minutes): Just before plating, dust the top with a light pinch (1/8–1/4 tsp) of Tajín and give a final gentle toss.
11. Hold & service: Serve within 15 minutes of dressing for peak crunch. If you must hold longer, drain onto paper towels and refrigerate for up to 1 hour; expect some softening.
12. Hold & service: To re-crisp slightly, spread undressed matchsticks on a tray, chill for 10–15 minutes, then re-dress lightly before service.

Citrus-Jicama Slaw with Cucumber, Radish & Tajín

Citrus-Jicama Slaw with Cucumber, Radish & Tajín

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Large Chilled Mixing Bowl

Sharp Prep Knife or Mandoline

Microplane + Tongs