Wednesday, June 1, 2022

Vegan Gochugaru Jicama Coleslaw

This is an addictive, healthy salad with a creamy and flavorful dressing. This crowd pleasing salad has the right amount of creaminess, heat, and sweetness and the bright flavors do a tango on your taste buds.

This flavorful salad is easy to make. First, let's talk about the creamy dressing. This salad is creamy but very light. It is not overly creamy. The right amount of vegannaise along with tasty bits of ginger and garlic, the amazing Korean pepper Gochugaru, and the acidic lemon juice balancing all the flavors - it is just heaven. Gochugaru is not very spicy and adds a lively and bright flavor to the salad. Adding chili powders or pastes to mayo/Vegannaise can elevate any dressing or sauce, check the Creamy Spicy Vegan Zucchini Slaw in which the added siracha paste to the Vegannaise/Mayo gives the perfect kick!

This recipe doesn't call for any sweetener in the dressing. The carrots and mangoes give the mild sweetness to the salad and that is a perfect balance to the dressing creating a lovely and delicious salad. The mangoes are unripe. We love to use unripe mangoes in this recipe, with the ones that are not sour. This adds to the flavor balance.

To make this salad the fresh veggies that are required are a handful which could be fridge essentials depending on your taste palette. But, trust me, after you try this salad, these will find a place forever in your fridge as well as in your menu. 

Cabbage - I have used a mixture of green and red/purple cabbage. This boosts the color as well as nutrition. Any type of cabbage can be used in this recipe.

Carrots - This is a great and versatile veggie that is packed with nutrition adding color, flavor and texture to the salad.

Mango - Raw or unripe mango that is not sour is the best one to use in this recipe. 

Jicama - This crunchy veggie adds to the beautiful texture of the salad. 

Cilantro and green onions - amazing herbs that give an extended flavor lift to this salad.

Celery - very thinly sliced celery works great. Celery seeds can also be used instead.

Sesame seeds - toasted sesame seeds add to the nuttiness and texture in this salad.

Jicama is a root vegetable with brown skin and a starchy interior with a beautiful crunch. It is loaded in nutrients and health benefits. It is a great source of vitamin C, iron, magnesium, folate, and potassium. The antioxidants in jicama helps in keeping the heart and gut healthy. We love this crunchy veggie and it is always in our grocery list. It is great in salads and a very quick Raw Mango Jicama Carrot Salad is a great snack. This creamy coleslaw with jicama is an extension of the salad with added cabbage and creamy vegannaise dressing.

This vegan salad is easy to prepare for a crowd top. Prep the veggies and keep ready, make the dressing and refrigerate. Just before serving, toss everything and serve. I have used Vegannaise and any Mayo of your choice can be used.

 The following measurements can serve two to four depending on whether it is served as a side or as main. This can be used as a topping in burritos like this Korean inspired vegan burrito, or in any sandwich or burger too. Add a protein and wrap in a tortilla or lettuce and make another delicious meal out of this.

I love salads and did you know that June is National Fresh Fruits and Vegetables month? Wendy is hosting an event in our #FoodieExtravaganza group where we are sharing our favorite salad recipes. Foodie Extravaganza is a group of like minded bloggers sharing tasty recipes on a chosen theme based on food holidays. Fresh fruits and veggies give amazing benefits to us and salads are the best way to use them. There are countless ways to make salads and check out a few of them we shared today.

This colorful salad is a delight to the eyes as well as to the taste buds. I love them just like rainbows which are pretty special. The rainbow colored veggies and fruits give the effect of rainbows on our health with a broad spectrum of nutrients. Rainbow Salad with Tandoori Dressing and Pasta Salad with Peanut Sauce are amazing and delicious salads that are colorful just like this salad. These are house favorites! I am also linking this ultimate salad to What's For Dinner, Sundays on Silverado, Wonderful Wednesday, and Happiness is Homemade.

Serves 2 to 4

Cabbage - 2 cups, thinly shredded
Red cabbage - 1 cup, thinly shredded
Carrots - 1 cup, long shreds
Jicama - 1 cup, long shreds
Mango - 1 cup, long shreds
Cilantro - 2 to 3 tbps, chopped
Green onions - 2, sliced
Celery - 2 to 3 tbsp, very thinly sliced
Sesame seeds - 1 tbsp, toasted

For the Creamy Dressing

Gochugaru - 2 tsp
Lemon juice - 1 tbsp
Vegannaise - 1/2 cup
Ginger - 1 tbsp, finely chopped
Garlic - 1 tbsp, finely chopped
Salt - 1/4 tsp


Add all the ingredients for the creamy dressing to a bowl, mix and set aside.

Add all the veggies to a salad bowl.

Add the dressing.

Mix thoroughly.

Arrange on serving bowls and serve immediately.

Here are the amazing salad recipes we shared today. Thanks, Wendy!


  1. A beautiful, colorful salad and the dressing sounds amazing.

  2. Yum! This salad looks so delicious. We use jicama in some of our Filipino cuisines. It’s such a treat!

    Maureen |