BiteTalk Live Create Recipe
BiteTalk Live Create Recipe

Citrus-Jicama Slaw with Cucumber, Radish & Tajín

Crisp matchsticks, a zesty 3:1 acid dressing, and a final Tajín lift — finished in 15 minutes.

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Citrus-Jicama Slaw with Cucumber, Radish & Tajín
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.

Active Active: 30 min
Rest Inactive/Rest: Optional
Total Total: 45 min
Serves Serves: 4 4 servings
Skill Difficulty: Intermediate
Spice Spice: Mild
Base recipe is built for 4 servings. Changing this adjusts all scalable ingredients automatically.
Want the full walkthrough?
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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Recipe Details
Side
Bust Out
  • 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
Ingredients

Base recipe makes 4 servings4 servings. The servings control keeps everything in sync so the recipe still feels balanced when you scale.

Slaw
  • 260 g (about 2 cups) jicama, peeled and cut into 2–3 mm matchsticks
  • 140 g (about 1 cup) cucumber, seeded (if watery) and cut into 2–3 mm matchsticks
  • 60 g (about 1 cup loosely) radishes, cut into 2–3 mm matchsticks
  • 6–8 g (2 tbsp) cilantro leaves, finely sliced for folding
  • Lime wedge for serving (optional)
Dressing & Finish
  • 30 ml (2 tbsp) fresh lime juice (about 1 lime)
  • 15 ml (1 tbsp) fresh orange juice (about 1/4 orange; adds roundness)
  • 15 ml (1 tbsp) neutral oil (grapeseed or light olive oil)
  • 5 ml (1 tsp) honey
  • 3/4 tsp kosher salt (about 4 g) total — see steps for staging
  • 1/2 tsp Tajín in dressing, plus 1/8–1/4 tsp for finishing
  • Optional: 1 tsp finely grated lime zest (for aroma)
Quick 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
Step-by-Step
BiteTalk Boost
  • Speed & tool shortcuts Use a mandoline or julienne peeler to cut all veg uniformly in 3–5 minutes (wear a glove).
  • Speed & tool shortcuts Prep veg up to 24 hours ahead and keep undressed in a sealed container with paper towel to absorb moisture.
  • Speed & tool shortcuts Make dressing up to 5 days ahead and shake before using.
  • Flavor punches For more umami without changing flavor profile, add 1/4 tsp soy sauce to the dressing and reduce salt by same amount.
  • Flavor punches For extra heat, finely mince 1/2 small jalapeño and add 1 tsp to the dressing.
  • Options Swap cilantro for mint (same quantity) for a brighter, less herbal note.
  • Options Use 1 tbsp rice vinegar in place of orange juice if you want a sharper finish.
  • Options Increase honey to 1 1/2 tsp for sweeter preference; reduce if you prefer tarter.
  • Notes Exact cut size matters: 2–3 mm matchsticks ensure the slaw compacts well for plating and gives even mouthfeel.
  • Notes Tajín adds salt and chili — apply sparingly at the finish to control heat and sodium.
  • Notes If your cucumber is very watery, halve and seed it liberally and pat dry; otherwise the slaw will weep.
Store & Reheat

Undressed vegetables stored airtight with paper towels: up to 24 hours refrigerated. Dressing refrigerated in jar: up to 5 days; bring to room temp and shake before using. Dressed slaw: best within 15 minutes; acceptable up to 1 hour refrigerated but texture will soften.

Nutrition (Estimate per Serving)
Calories Not calculated
Protein Not calculated
Carbs Not calculated
Total Fat Not calculated
Saturated Fat Not calculated
Sodium Not calculated

Nutrition values were not included in the saved admin recipe, so this page keeps the template section in place without inventing numbers.

Gear I Love for This Recipe

Tools I use and recommend for this recipe. These links help support BiteTalk at no extra cost.

Cookware

Large Chilled Mixing Bowl

A roomy cold bowl helps the slaw toss evenly without bruising the vegetables or softening the crunch.

Learn About the Cookware ->

Cutlery

Sharp Prep Knife or Mandoline

Uniform matchsticks matter here, and a sharp blade or mandoline keeps the texture clean and polished.

See the Knife Set ->

Extras

Microplane + Tongs

Fresh zest and a light final toss are the difference between a bright crisp slaw and a watery one.

Browse All Kitchen Picks ->