Overhead shot of a bowl of purple cabbage and jicama slaw.

Purple Cabbage & Jicama Slaw

This purple cabbage and jicama slaw is simple, light and refreshing. It stores well when you make a big batch. Watch my video on how to prepare jicama. This purple cabbage and jicama slaw is paleo and vegan.

Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 people
Calories 67 kcal
Author Yang


  • 1/2 purple cabbage, approx. 1 1/2 lb.
  • 1 onion, preferably sweet Vidalia or red onion
  • 1/2 jicama, approx. 1 lb.
  • 1 tsp sea salt or Himalayan salt (or to taste)
  • 1/2 cup raw apple cider vinegar
  • 2 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1/4 cup avocado oil
  • 4 tbsp finely-chopped fresh parsley (optional)


  1. Thinly shred half head of a purple cabbage. Thinly slice 1 onion. Add salt, vinegar, maple syrup, dijon mustard into the slaw and mix well. Store in the fridge until serving time and let the flavour soak in for a few hours.

  2. Peel the skin off of half a jicama using a potato peeler. (The other half can be stored in the fridge skin on.)  

  3. Cut the jicama into thick julienne. Mix in with the slaw right before serving to preserve the white colour. If mixing the jicama with purple cabbage too early, the jicama will be dyed purple by the purple cabbage, but the flavour will not be affected either way.

  4. Taste and add more salt if required. Toss with avocado oil. Garnish with finely chopped parsley and serve.