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Location: Albertsons 7201 Boulder Ave (7201 Boulder Ave)

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Chile-Lime Jicama Cucumber Crunch

A crisp, make-ahead Tex-Mex slaw combines peak-summer California cucumber with jicama, black beans, roasted pepitas, and a bright chile-lime dressing.

Generated image of the dish
  • Total time: 20 min
  • Servings: 2 servings
  • Estimated total cost: $6
  • Calories per serving: 270 cal
  • No-cook

Ingredients

  • Jicama
    12 ounces $2.79
  • Cucumber Long Hot House English
    1 large cucumber $1.50
  • Canned black beans
    1/2 cup, drained
  • Red Onion
    1/4 cup thinly sliced $1.49
  • Cilantro - 1 Bunch
    1/2 cup loosely packed leaves $0.99
  • Green Jalapeno Peppers
    1 small jalapeño $0.25
  • Lime
    2 tablespoons juice, about 1 lime $0.50
  • Extra-virgin olive oil
    1 tablespoon
  • Honey
    1 teaspoon
  • Ground cumin
    1/2 teaspoon
  • Chili powder
    1/2 teaspoon
  • Fine sea salt
    5 grams, about 3/4 teaspoon
  • Roasted unsalted pepitas
    2 tablespoons
  • Oyster Bay Sauvignon Blanc White Wine - 750ml
    1 bottle $12.21

Instructions

  1. Prepare the produce for the slaw:

    • Peel 12 ounces jicama and cut it into thin, bite-size matchsticks.
    • Halve 1 large English cucumber lengthwise, scrape out the watery seeds, and thinly slice it crosswise.
    • Thinly slice 1/4 cup red onion.
    • Chop 1/2 cup loosely packed cilantro leaves.
    • Stem, seed, and finely mince 1 small jalapeño.

    Transfer everything to a large bowl.

  2. Rinse and thoroughly drain 1/2 cup canned black beans, then add them to the prepared produce.

  3. Make the chile-lime dressing by whisking together:

    • 2 tablespoons lime juice
    • 1 tablespoon extra-virgin olive oil
    • 1 teaspoon honey
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 5 grams fine sea salt

    Pour the dressing over the slaw, toss thoroughly, and let it stand for 10 minutes so the vegetables lightly marinate.

  4. Fold 2 tablespoons roasted unsalted pepitas into the slaw just before serving. Mound in a shallow bowl and serve as a crisp BBQ side.

Want more detail? See the temperature guide.

Drink pairing: Pair with a cold Mexican lager and a lime wedge, or Sauvignon Blanc for a wine option.

Wine picks:

  • Oyster Bay Sauvignon Blanc White Wine - 750ml $12.21 1 bottle
  • Josh Cellars Pinot Grigio Wine - 750 Ml $12.21 1 bottle

Why it works: The slaw’s lime, jalapeño, cilantro, and crunchy vegetables favor high-acid, citrusy whites. A lightly aromatic Sauvignon Blanc refreshes between bites without fighting the chile, while the crisp Pinot Grigio offers a clean, easygoing alternative alongside the black beans and pepitas.

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You asked

I have unroasted pepitas how to roast them

Careme

Toast the unroasted pepitas in a dry skillet over medium heat for 3–5 minutes, stirring or shaking frequently. When they smell nutty, begin to turn golden, and start popping, transfer them immediately to a plate. Cool completely before adding to the slaw. No oil is needed.

You asked

cant find roasted pepitas. do raw work?

Careme

Yes. Toast the raw pepitas in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant and lightly browned. Cool completely before folding them into the slaw. Watch closely—they can burn quickly.

You asked

is this easy to double?

Careme

Yes—double every ingredient and use a very large mixing bowl. Keep the dressing and salt doubled, but add about three-quarters first, toss, then adjust to taste. For best crunch, fold in the doubled pepitas just before serving. It will serve about 4 as a generous side.

Recipe score: 7/10

Admin

Planned by Careme.