Looking for a crisp, refreshing vegetable side dish to pair with your favorite Mexican meals? This Jicama Cabbage Slaw with Avocado Lime Dressing is exactly what your plate needs! It’s light, crunchy, and packed with flavor—perfect next to tacos, enchiladas, or even grilled meats. Honestly, it’s so good you might find yourself eating it all on its own.

The creamy avocado-lime dressing gives it a tangy, citrusy punch while the jicama and cabbage bring the crunch. Bonus: this recipe comes together quickly and can easily be made ahead of time!

🥗 Why You’ll Love This Mexican-Inspired Slaw

Bright and refreshing
Naturally gluten-free and dairy-free
Vegan-friendly
Perfect for meal prep or a last-minute side
Packed with fiber and healthy fats

🛒 Ingredients

For the Slaw:

1 bag prepared cabbage slaw
(mine included green and red cabbage + carrots, or use ~1/3 head green cabbage shredded)
1 medium jicama, peeled and julienned
1 red bell pepper, julienned
~1/4 cup cilantro leaves
2 ripe avocados, cubed (add just before serving if prepping ahead)

For the Creamy Avocado Lime Dressing:

1 avocado
1/2 cup cilantro leaves
Zest of 2 limes
Juice of 4 limes
2 tsp kosher salt
Splash of avocado oil (about 1 Tbsp)
Splash of water (about 1 Tbsp)
1 garlic clove

🥄 Instructions

Step 1: Prep the Slaw

In a large bowl, combine cabbage slaw, julienned jicama, red bell pepper, and cilantro leaves.

📝 Note: If you’re prepping this ahead of time, hold off on adding the cubed avocado until just before serving to keep it fresh and vibrant.

Step 2: Make the Avocado Lime Dressing

Add all dressing ingredients to a blender or food processor. Blend until smooth and creamy. Adjust salt and oil to your taste—add a bit more water if needed for easier blending.

Step 3: Toss and Serve

Right before serving, pour the dressing over the slaw and toss well to combine. Gently fold in the avocado cubes.

🥑 Serving Suggestions

This fresh slaw is a perfect side for:

Fish tacos
Grilled shrimp or carne asada
Burrito bowls
Black bean enchiladas
Or as a light lunch all on its own!

🧊 Make-Ahead Tips

The slaw base can be prepped and stored in the fridge for up to 2 days.
Keep the dressing in a sealed jar and add just before serving.
Wait to add the cubed avocado until the last minute to prevent browning.

📸 Share Your Plate

If you make this recipe, I’d love to see it! Tag me on Instagram @RachelMasterKitchen and use hashtag #RachelMasterKitchen so I can share your creations!