Chayote & Jicama Slaw with Lime
Crisp, refreshing slaw with juicy jicama and tender-crisp chayote, tossed in a bright lime dressing with a gentle kick from serrano pepper. This light Mexican-inspired side is ready in minutes and brings vibrant crunch to any meal.
For 4 servings
- prep · ~10 min
Prepare the vegetables.
1.Peel the chayote and jicama. Cut both into thin matchsticks (julienne).2.Peel the carrot and cut into julienne strips.3.Thinly slice the red onion into half-moons.4.Seed and mince the serrano pepper finely. - mix · ~1 min
Make the lime dressing.
1.In a small bowl, whisk together the lime juice and olive oil.2.Add the salt and black pepper. Whisk until well combined. - mix · ~2 min
Toss the slaw together.
1.In a large bowl, combine the julienned chayote, jicama, carrot, sliced red onion, and minced serrano pepper.2.Pour the lime dressing over the vegetables.3.Add the chopped cilantro and toss everything until evenly coated.TIPToss gently to keep the jicama and chayote strips crisp and intact. - rest · ~5 min
Let the slaw rest briefly.
Let the slaw sit for 5 minutes at room temperature. This allows the lime juice to soften the vegetables slightly and meld the flavors without losing the crunch.
TIPDon't rest longer than 15 minutes or the vegetables will release too much water and lose their crispness. - serve
Give a final toss and serve.
Toss the slaw once more right before serving. Serve chilled or at room temperature.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline or julienne peeler for uniform, thin strips that absorb dressing evenly.
- 2Taste the serrano pepper first; if it's very spicy, use only half to keep the slaw mild.
- 3After peeling chayote, rub your hands with lime juice to prevent the sticky sap from clinging.
- 4Let the dressed slaw rest exactly 5–10 minutes — longer and it turns watery.
- 5For extra crunch, soak the sliced red onion in ice water for 10 minutes, then drain well.
Adapt it for your goals.
Spicy-mango
Replace half the jicama with julienned green mango for a tangy-sweet twist that pairs beautifully with the lime and serrano.
herb fusionHerb-fusion
Swap cilantro for mint and basil (Thai or sweet) to create a Southeast Asian-inspired slaw that works with grilled meats.
creamy avocadoCreamy-avocado
Add 1 diced ripe avocado and swap the dressing for a blend of lime juice, 2 tbsp Greek yogurt, and a pinch of cumin for a creamier slaw.
low oilLow-oil
Omit the olive oil and use an extra tablespoon of lime juice plus 1 tsp agave — the slaw stays bright and low-fat without losing moisture.
jainJain
Skip the onion and garlic (not used here) — this slaw is already Jain-friendly as written, but ensure the serrano is not bruised (to avoid root vegetables).
Why this is on our healthy list.
High in Vitamin C
Lime juice, jicama, and chayote are all excellent sources of vitamin C, supporting immune function and collagen production.
Low-Calorie Crunch
This slaw is built from water-rich, low-calorie vegetables, making it a satisfying, volume-packed side for weight management.
Good Source of Fiber
Jicama and chayote provide dietary fiber that aids digestion and promotes a feeling of fullness.
Rich in Antioxidants
Carrots contribute beta-carotene (vitamin A precursor), while cilantro and serrano peppers add flavonoid antioxidants.
Frequently asked questions
Yes, but keep the dressing separate. Combine and toss only 5–10 minutes before serving to maintain the crunch. Dressed slaw stored overnight turns watery.
