Jicama Apple Slaw Is Where It’s At!

So we’re just having the best time ever visiting Ryan’s brother and his family in Orlando. My sister-in-law, Meg, has cooked us up some amazing dinners and desserts (that I’ll share with you later). We’ve had some fresh sea food on the Gulf of Mexico, authentic German cuisine and homemade ice cream so far. Sunday night, we had one of Ryan’s specialties – Pulled Pork with Jicama-Apple Slaw and Sweet Potato Hash Browns.

If you think it sounds crazy, I felt the same way. Just trust me. This is seriously one of my most favorite-ever meals.  The flavors are ones that you don’t normally put together, but it’s a party in your mouth that you won’t want to miss!  If you’re in the mood for trying something new, this is DEFINITELY worth it.

So, just a little about Jicama.  Jicama (pronounced HEE kah mah) is a root vegetable, traditionally grown in Mexico and Central America. It provides delicate sweetness and crunch, kind of like a mild apple.

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Ryan’s Jicama Apple Slaw

1 Jicama

2 Granny Smith Apples

3 Limes

1c Chopped Cilantro


1/4c Pure Olive oil

1 Egg, Room Temperature

1/2t Dry Mustard

1t Apple Cider Vinegar

1 Pinch of Salt

1c Additional Cups of Pure Olive Oil

1-2T Honey

Let’s start with aioli. (If you don’t have a food processor, save yourself the trouble and just buy some quality mayonnaise). Pour the half cup of olive oil, dry mustard, apple cider vinegar and salt into the food processor and process for about 1 minute. Keep it processing while slowly pouring in the additional 2 cups of olive oil. Congratulations! You just made aioli! You’re awesome! This is a great base for pretty much any dressing or sauce.

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Now let’s make the rest. It’s best to do it in this order so once everything is peeled and shredded, you can add the aioli right away to reduce oxidation. Peel the jicama and either shred it by hand it or shred it in a food processor. Do the same to the apples and toss them together in a bowl. Juice the limes over the jicama and apples. Chop up the cilantro and add it to the mix.

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Mix the aioli in with the jicama, apple and cilantro. Be sure to taste test a few times 😉

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For the pulled pork, just buy a 3lb pork shoulder, season it up however you like (cumin, garlic, paprika, salt) and put it in the crockpot for 8 hours on low.


For the sweet potato hash browns, peel and shred them in the food processor.  Pat them dry with a towel and place on a jelly roll pan in the oven at 375 for about 40 minutes or until slightly crispy. You can broil them for a minute or two right at the end to increase the crispy-factor.

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The best way to eat it is just to pile it all up – start with sweet potatoes, then the pork, and top it with jicama slaw.

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Be sure to get a little of everything in every bite! Try it – You’ll like it =)

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