Empanadas & Jicama Slaw Salad Recipe

Austin's hot summer days call for refreshing salads that pair great with COCINA 54 Empanadas. We teamed up with a local blogger Georgia to make a Crisp Jicama Slaw salad. You can check all the details on her page or follow her on IG @goodness_with_g!

Jicama Summer Slaw 

2 cups Napa cabbage, thinly sliced
2 cups purple cabbage, thinly sliced
2 cups jicama, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 large mango, cut into matchsticks
cup green onion, thinly sliced
½ cup fresh cilantro
¼ cup roasted, unsalted sunflower seeds

Cilantro Lime Vinaigrette

¼ cup lime juice
zest of 2 limes
1 tbsp shallot, minced
2 tbsp cilantro, chopped
3 tbsp avocado oil (or any neutral oil)
2 tbsp honey
pinch of salt


1. In a large bowl, make the vinaigrette. Add lime juice, lime zest, shallot, cilantro, avocado oil, honey, and salt. Whisk to combine.
2. Add Napa cabbage, purple cabbage, jicama, red bell pepper, mango, green onion, and cilantro to the bowl. Toss well to coat in vinaigrette.
3. Sprinkle with sunflower seeds and serve.