Prepare an unforgettable coleslaw by substituting cabbage with this sweet root vegetable.

Few dishes are as instantly recognizable (and sometimes, sadly, easy to forget) as coleslaw. The simple combination of cabbage, carrots, seasonings, and spices can look and even taste entirely familiar (if not particularly exciting) with just those few ingredients. But this classic side dish also lends itself to adaptations that give coleslaw a better flavor and a crisper texture, such as adding an unexpected main ingredient: jicama, which can replace traditional cabbage.

Jicama is a large, unassuming legume whose root is easily sliced ​​and can be eaten on its own, in salads and stir-fries, baked into vegetable chips, or even as a convenient carbohydrate substitute (often in place of grains or potatoes). Peeled, it looks more like a pale turnip than a typical legume, and has the crisp texture of an apple with a slight sweetness. In fact, it's similar to the crunchy texture and mild sweetness that many appreciate in traditional coleslaw. You can even dress it like regular cabbage, or experiment a bit more to get the most out of this versatile option from the vegetable aisle.

Tips for making the perfect jicama and cabbage salad

For this coleslaw, the jicama is prepared a little differently than regular cabbage. First, it's important to peel and discard the jicama's outer skin. And unlike cabbage, which practically falls apart with a sharp knife, you'll need to be a bit more resourceful with this root vegetable. A box grater will cut the jicama into the finest possible strands, or you can carefully julienne it. If you cut it into larger pieces, you won't have a proper coleslaw.

Jicama works equally well with classic mayonnaise or vinegar-based coleslaw dressings, depending on whether you prefer a creamier texture or a lighter, spicier kick. Regular salt and pepper are also good choices, as are less common coleslaw seasonings like wasabi powder and cumin, the star of our Spicy Peach Coleslaw. However, those who prefer saltier flavors should be mindful of jicama's subtle sweetness. While not quite candied, some coleslaw ingredients, such as carrots (very popular), corn kernels (a bit more creative), or raisins (which can be a mixed bag), can make the jicama's sweetness seem more pronounced. So, when people notice the difference, be sure to explain what made the difference.