Jicama Carrot Slaw with Grilled Steak

I made this slaw 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.

STEAK

2 pounds (907 g) ribeye or sirloin steak, grilled to medium, cut into strips
SLAW INGREDIENTS

2 cups (480 ml) shredded green cabbage
1 cup (240 ml) julienned carrots
1 cup (240 ml) julienned jicama
DRESSING INGREDIENTS

¼ cup olive oil
2 TBSP (30 ml) lime juice
1 TBSP (15 ml) apple cider vinegar
1 tsp Dijon mustard
1 TBSP (15 ml) pure maple syrup
2 tsp (10 ml) minced yellow onion
1 tsp minced garlic
1 TBSP (15 ml) minced fresh parsley
1 tsp (5 ml) hot pepper sauce
¼ tsp sea salt
Pinch of freshly ground black pepper
Serves 4

Prep Day:

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

Shake the dressing ingredients to re-combine.
Place the steak strips in the bowl with the veggies.
Pour the dressing over the slaw and meat, and stir to combine. Enjoy it quickly before it’s all gone!

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Jicama Carrot Slaw with Grilled Steak is a fresh, crunchy salad that eats like a full meal. Strips of medium-grilled ribeye or sirloin tumble with shredded cabbage, julienned carrots, and crisp jicama under a punchy dressing of lime, Dijon, maple, and hot pepper sauce.

Pro Tips

• Grill the steak to medium and slice it into strips ahead — the salad comes together in minutes once the meat is ready, and the slices stay juicy served just warm or at room temperature.
• Julienne the carrots and jicama into even matchsticks so the slaw has uniform crunch in every forkful; jicama stays crisp for hours dressed.
• Shake the dressing in a jar until fully emulsified — the olive oil, lime, and maple separate quickly and the mustard helps them hold together.
• Toss the steak strips into the slaw only just before eating so the meat stays distinct and the vegetables stay crisp.
• The minced yellow onion and garlic in the dressing give it backbone; a teaspoon of hot pepper sauce brings the whole bowl to life.

Frequently Asked Questions

What is jicama?

Jicama is a crisp, slightly sweet root vegetable with an apple-like crunch. It stays crunchy even when dressed, making it ideal for slaws and salads.

Is this slaw paleo?

Yes: grilled steak, cabbage, carrots, jicama, and a dressing of olive oil, lime, apple cider vinegar, Dijon, and pure maple syrup.

Can I use another cut of steak?

Ribeye or sirloin are the recipe's choices, but flank steak or skirt steak, sliced thin against the grain, work beautifully in this slaw.

Can I meal-prep this?

Prep the vegetables and dressing separately and store them in the fridge. Toss everything with the steak strips just before eating for the best texture.

Recipe Card

Stav Kogan

Jicama Carrot Slaw with Grilled Steak

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 2 lb 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

Method

 

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