Wednesday, 23 July 2014

Jicama Carrot Slaw with Grilled Steak

23:21 Posted by Trevor Mehta ,
I made jicama carrot slaw with grilled steak recently to take on a day trip with my family, and they ate it so quickly that I didn’t even get a bite! Good thing I packed other goodies, or I would have starved. (Well, we were 30 minutes from home, so I wouldn’t have starved. But I was getting really, really hungry, which is almost the same!) From what I hear, the tangy dressing soaks into the steak pieces, and when combined with the crunchy cabbage, carrots, and jicama . . . well, just make extra. Or so I’ve learned. You’ve been warned.

Jicama Carrot Slaw with Grilled Steak


  • 2 pounds ribeye or sirloin steak, grilled to medium, cut into strips


  • 2 cups shredded green cabbage
  • 1 cup julienned carrots
  • 1 cup julienned jicama


  • ¼ cup olive oil
  • 2 TBSP lime juice
  • 1 TBSP apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 TBSP pure maple syrup
  • 2 tsp minced yellow onion
  • 1 tsp minced garlic
  • 1 TBSP minced fresh parsley
  • 1 tsp hot pepper sauce
  • ¼ tsp sea salt
  • Pinch of freshly ground black pepper
Serves 4

Prep Day: 

  1. Store the steak strips in an airtight container in the refrigerator or a cooler until needed.
  2. In a glass bowl with a lid, combine the cabbage, carrots, and jicama. Refrigerate until needed.
  3. In a jar with a tight-fitting lid, combine the dressing ingredients. Shake until fully combined. Refrigerate until needed.

Serving Day: 

  1. Shake the dressing ingredients to re-combine.
  2. Place the steak strips in the bowl with the veggies.
  3. Pour the dressing over the slaw and meat, and stir to combine. 
  4. Enjoy your Jicama Carrot Slaw with Grilled Steak quickly before it’s all gone!, you can also add creamy cilantro to go with...