Coconut Jicama Slaw


In January, I fell in love with Tulum.  It’s beachy and just a pinch hippie.  The water is crystal clear and the beach relatively uninhabited (at least in January).  All the restaurants are lit with twinkle lights and feature outdoor bars that have replaced stools with hammocks and swings. 

The bars are crowded with piles of fresh tropical fruits, local herbs and candle lit lanterns.  Every cocktail is hand-squeezed (the best passion fruit margarita I will probably ever consume) and there’s an emphasis on healthy, fresh food. 


During one of our favorite dinners, we were served a side of coconut jicama slaw.  Light and crunchy, it was dressed with just lime juice and fish sauce.  I had about four sizeable servings before I realized it wouldn’t be that hard to make at home.  So, here you have it!

My favorite part is the grated jicama—something I had never tried before (and who knew what a whole jicama looked like?!).


Food La La Recipe:  Coconut Jicama Slaw



  • 2 cups large coconut flakes, toasted
  • 1 piece jicama (about size of small grapefruit)
  • 2 TBS liquid tamari (or soy sauce)
  • 1 TBS fish sauce
  • 1 lime, zested then juiced
  • 2 TBS honey
  • ½ red chili pepper, diced


  1. Peel jicama then grate with a cheese grater.  Combine in large bowl with coconut flakes.
  2. In a separate bowl, whisk together Tamari, fish sauce, lime juice, and honey.
  3. Pour liquid over jicama and coconut and gently mix to incorporate.
  4. Top with lime zest and red chili pepper.


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Psst!  A few recipe notes:

Note:  If honey doesn’t whisk in to sauce, try gently melting it first.