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Ridic-ama Jicama Slaw

Marcus Meacham

If you're craving a flavorful upgrade to your typical summer slaw, just add jicama into the mix.

Ridic-ama Jicama Slaw


  • 4 cups peeled and julienned jicama

  • 2 cups shredded red cabbage

  • Salt, to season

  • Pepper, to season

  • 1 cup shredded carrots

  • 1/2 cup chopped cilantro

  • 1/4 cup green onion

  • 1/4 cup raisins

  • 3 tablespoons champagne vinegar

  • 1 cup orange juice

  • 5 Thai chilies, roughly chopped

  • 1/4 cup dried strawberries

  • 1/2 cup granola


  1. In a large bowl, season jicama and red cabbage with salt and pepper. Add carrots, cilantro, green onion, raisins, champagne vinegar, orange juice, Thai chilies, and dried strawberries; toss to combine. Add granola and give it another toss.

  2. Serve over your favorite brat, a fish taco, pulled pork sandwich -- this slaw is RIDIC-ama-ously versatile. Enjoy!

Ridic-ama Jicama Slaw




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- What kind of slaw has jicama, dried strawberries, raisins, and granola in it? That sounds ridicama. Let's get started. Alright, so I started my sausages, so I could have a vehicle to get this delicious slaw into your stomach. But first I'm gonna start with breaking down my jicama, so a couple slices, then I'll go back through, and julienne it. So this has a texture of, think of if a apple, and a potato had a baby, you get jicama. Slice them. Alright so this is enough jicama, so I'm gonna set this aside. I'm gonna season this with salt and pepper. Give it a quick toss, just coat it. And then it's onto my red cabbage, I'm gonna take this core out, go through this real quick. So that's enough cabbage right here, I'm just gonna break this up a bit. I don't want to break it up in the bowl, cause I might break down my jicama, so I'm just gonna break it up on my cutting board. Season this up top, salt and pepper again. Throw this in my bowl, and gently toss this around. Next it's onto my carrots, just gonna throw about a cup of carrots in here. For the cilantro I'm just gonna roll it up, and it's kind of like I'm doing a chiffonade, but not really cause there's stems involved. So then I'm just gonna roll it and run my knife through as tight as possible. Throw all that right in. Some green onion, just gonna take the green onion and cut it on the bias. And mainly this is just for visual effect. Put my onion in there. Next, raisins. Quarter cup of raisins, little bit of sweetness to it. Champagne vinegar for some brightness, for some tang. And this slaw is gonna hit your pallet at a bunch of different angles. You're gonna have the sweetness, the brightness, little bit of fruitiness from orange juice. Earthiness from those onions, and some heat from Thai chili. Cut the stems off. Nice rough chop, seeds and all, it's gonna all get folded in, blend the heat with that sweet. Now I'm just gonna toss this, little bit, little more juice. I want it to be wet in here, then I'm gonna transfer it over and add my secret ingredient that makes this jicama slaw ridiculous, the ridicama jicama slaw, which is granola, so I'm adding a whole bunch of different textures in there, it's gonna be awesome. It's coming together nicely. Got the raisins, just gonna add granola straight into this bowl. So just right on top. I know what you're thinking, granola with slaw, it's weird, right? No, it's delicious, try it, you'll love me for it. Little more raisins. Some dried strawberries. And just look at the color of this, it's beautiful right now. Give this a quick toss, alright so we have the crunchy granola, the crisp jicama, now all I have to do is plate. So I'm gonna take my sausage, my buns, just line these up. Then I'm just gonna take my slaw on top of these sausages. Alright so there you have it, this is my ridicama jicama slaw. A slaw dog like you've never had before, enjoy.

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