Carrot-Jicama Chipotle Slaw

Carrot Jicama Slaw with Chipotle Lime Dressing 2015I can’t believe that summer is nearly over already! It’s been a crazy few months around my house because, although I only have one child, I do have a number of part-time jobs and projects that take over my time and balancing them with wanting to enjoy the summer with a 10 year old can be challenging.

In honor of it still being summer, I will finally post this salad after making it countless times. It’s inspired by a chipotle coleslaw that a friend of mine introduced me to many years ago. I lost that recipe, but I never lost the love for the creamy, spicy, tangy sauce. What I love about using carrots here is the sweetness that they bring to the dish. They act as the perfect counterpoint to the spicy chipotle.

And then there’s the jicama. If you’ve never tried jicama, I highly recommend it. I should have posted a picture with a whole one so you can imagine it if you’ve never seen it. You find it in the produce section and it looks like a fairly large roundish ball wrapped in brown paper. Think of a big, round potato or turnip with thicker skin that you need to peel. It is, in fact, a tuber from South America and can be cooked, although I’ve found that I much prefer it raw. I love it on veggie trays and have even used thin slices as a bread replacement. It’s juicy and refreshing, but not in the way that an orange is. It won’t drip down your chin or make juice or anything, but it will taste delicious on a hot summer day.

So this salad…I love it so much that it is among the most frequently made in my house. Crisp, juicy, sweet, spicy, citrusy – you name it, this salad brings it together. It is perfect next to grilled meat of any kind and when I have left overs, I will sometimes throw in a can of tuna or some cooked chicken and call it lunch. You have to be the judge when it comes to adding the chipotle, though. I like it spicy and will vary the recipe depending on my mood. Start with half of what the recipe calls for and then add more until your taste buds are happy. I’ve been known to add quite a bit more.

Here’s to the final weeks of summer, friends and BBQs, salads any time, and delicious food!

Carrot-Jicama Chipotle Slaw

1 1/2 lb. jicama

6 medium carrots, about 1 lb.

1 large handful of cilantro, about 1/3 c. chopped

1/4 c. Paleo Mayonnaise

Juice from 1 large lime, about 1/4 c.

2 chipotle peppers in adobo with most (but not all) seeds removed

1 tsp. salt


  1. Using a food processor or box grater, shred the jicama and carrots and place in a large bowl.
  2. Add the cilantro.
  3. In a small bowl, mix together the mayonnaise, lime juice, chipotle peppers and salt. You can also put the ingredients into a blender or Magic Bullet and give it a whirl.
  4. Toss the dressing with the slaw, taking time to get everything well integrated, and then taste to adjust seasonings. You can add more of any of the sauce ingredients to satisfy your taste.
  5. Let the flavors meld for about 10 minutes and then taste again, adding a little extra salt if necessary.
  6. Enjoy!

Tropical Asian Slaw

Cabbage and I are really good friends. Purple or green, cooked or raw, which kind anyway? None of that matters to me. I love it all. I also happen to adore salads, and when you combine my love of salads with some cabbage in the fridge, very often that means slaw. Since I’m currently doing a Whole 30, I’m not using any added sugar. I’ve noticed that I have a tendency right now to add fruit to my dishes so that I get a little sweet hit. I could worry about this, but I’m not going to. At least not for now. If my sweet tooth is getting satisfied by a SLAW, I think I’m okay.

It’s tropical because of the pineapple and coconut, Asian because of the sesame oil, coconut aminos and fish sauce…in any case, the fusion just works!


Tropical Asian Slaw


1/4 cup coconut flakes

pinch of Chinese five spice

pinch of salt


3 cups of shredded cabbage

1 Tbsp. chopped cilantro

2 Tbsp. chopped mint

2 scallions, thinly sliced

2 tsp. sliced almonds, toasted

1/4 tsp. salt


1 Tbsp. rice vinegar

1/2 Tbsp. lime juice (about 1/4 of a lime)

1 1/2 tsp. toasted sesame oil

1 tsp. extra virgin olive oil

1/2 tsp. coconut aminos (flavor similar to soy sauce)

1/4 tsp. fish sauce (Red Boat is paleo and Whole 30 approved, plus it tastes so much better!)


1) Coconut flakes Put coconut flakes in a cold pan and heat to medium. Watch and stir the coconut flakes until they are toasted to your liking. It takes about 10 minutes, but stay close because once they start to brown, it goes really fast. Remove them from the heat and toss with salt and five spice powder. (These were inspired by Melissa Joulwan’s original Well Fed cookbook.)

2) Dressing In a small bowl, mix together all the dressing ingredients and set aside.

3) Slaw Place the slaw ingredients in a big bowl and toss with the dressing. Let sit for about 10 minutes to allow the flavors to meld. Top with toasted coconut flakes when ready to eat so they stay crunchy.

Serves 1-2