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Best Jicama Salad Recipes

Best Jicama Salad Recipes

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Jicama Salad Shopping Tips

Buy lettuce that is crisp and free of blemishes.

Jicama Salad Cooking Tips

Before dressing, keep your salad chilled in the refrigerator to stay crisp.

Recipe Summary

  • 1 pound heirloom tomatoes, cut into bite-size pieces (about 3 cups)
  • 1 1/2 cups sliced English cucumbers
  • 1/2 cup thinly sliced red onion, rinsed under cold water
  • 1/2 cup matchstick-cut jicama
  • 1/3 cup thinly sliced radishes
  • 1 medium avocado, cut crosswise into 1/3-inch-thick slices
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup loosely packed fresh cilantro leaves
  • Flaky sea salt, for finishing

Arrange tomatoes, cucumbers, red onion, jicama, radishes, and avocado on a serving platter. Whisk together olive oil, lime juice, and kosher salt drizzle dressing over vegetables. Sprinkle with cilantro leaves, and season to taste with flaky sea salt.

Jicama and Orange Salad

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This is a quick, simple salad that’s packed with flavor, texture, and color—all the things required of a good salad.

Tips for Christmas


  1. 1 Peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick place in a large bowl.
  2. 2 Finely grate the zest of the lime and add to the bowl of jicama. Cut the lime in half and squeeze one lime half over the jicama set the second half aside.
  3. 3 Finely zest one of the oranges (you should have about 1 tablespoon) and add to the bowl of jicama.
  4. 4 Slice 1/4 inch off the top and bottom of the zested orange and set it flat on a work surface. Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith. Working over the bowl of jicama, slice between the membranes to release the segments or supremes_. !/assets/2011/06/challah_french_toast3.jpg! Discard the membrane and peels. (Chef Michael Symon demonstrates how to segment citrus in this CHOW Tip video.) Repeat with segmenting the second orange (you do not need to zest this orange).
  5. 5 Add the bell pepper and cilantro and stir to combine. Add the jalapeño to taste and season with salt, freshly ground black pepper, and more lime juice as needed.

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Discover Jícama: Mexico's Über Tuber

Jícama is a crunchy, sweet tuber from Mexico that can be eaten raw or cooked. It is a good source of gut-healthy inulin fibre, and can be used as a salad ingredient, or a low-calorie alternative to potato.

What is Jícama? Origins and History

The jícama, sometimes known as the Mexican turnip or yam bean, is a low-calorie root vegetable with a juicy, crunchy texture and slightly sweet taste. It is originally from Mexico and Central America, and has been found at archaeological sites in Peru dating back as far as 3000 BC. The jícama was introduced to Asia by the Spanish in the 17th century, and is also used in popular dishes from the Philippines, China, Indonesia, Malaysia and Singapore.

The jícama plant is a native Mexican vine, many parts of which are actually poisonous. The edible part of the plant is it’s tuberous root, which is similar in appearance to a potato or turnip, with brown peel and starchy white flesh. It’s flavour is sweet and juicy, with a crunchy, starchy texture, and has been compared to potato, water chestnut, apple and pear. It tastes great as a sweet, crunchy addition to slaws and salads, and can also be cooked like a potato.

Jícama: Nutrition and Benefits

Jícama contains less than half the calories of a potato, gram for gram. It is low in sugar, very low in fat and protein, and high in fibre. According to the US Department of Agriculture, a 100g serving of raw jícama contains:

Calories: 38
Carbohydrates: 8.82g
Sugar: 1.8g
Fat: 0.09g
Protein: 0.72g
Fiber: 4.9g
Potassium: 150mg
Calcium: 12mg
Vitamin C: 20.2 mg

Like many vegetables, jícama is a good source of antioxidants, which can help protect against chronic diseases including cancer, diabetes, cardiovascular diseases and cognitive decline, by counteracting the effect of ‘free radicals,’ harmful molecules that can contribute to these diseases by damaging your cells. It is also high in fibre, which several scientific studies have shown to be good for lowering cholesterol, and ‘bad’ LDL cholesterol in particular.

Jícama also contains a particular type of fibre, known as inulin, which has several beneficial properties. It is a ‘prebiotic,’ which means it encourages the growth of healthy bacteria in your gut, which help protect against heart disease, diabetes, obesity and kidney disease. It is also thought to protect the lining of your gut, and help to ease constipation.

Jícama Risks

The main danger to be aware of when preparing jícama is the fact that most of the plant is toxic to humans. The skin, stem, leaves, and seeds contain a toxic substance called rotenone, which is used as a natural insecticide. For this reason, you should always be sure to remove the brown peel when preparing jícama, leaving only the white flesh.

How to Store Jícama

If you’re planning to use your jícama within the next couple of days, it can be stored at room temperature, somewhere dry and out of direct sunlight. If you need to keep it for longer, it is best kept in the refrigerator or freezer.

The most important thing when storing jícama is to make sure you keep it dry. It can be susceptible to mould, and exposure to moisture will make it soggy and unpleasant. If you’re keeping it in the refrigerator, place it in the vegetable drawer with a few paper towels underneath, and it should keep for 2 to 3 weeks. Once it’s been cut, cover tightly with plastic wrap, and it should keep in the refrigerator for about a week.

You can freeze jícama either whole or sliced. Make sure it is well wrapped - plastic wrap is best for whole jícama, and an airtight food bag works well for slices - and kept away from damp areas. Sliced jícama should keep in the freezer for around nine months, and the whole vegetable for up to a year.

How to Prepare and Cook Jícama

Jícama can be enjoyed both raw and cooked. Raw jícama is a popular Mexican dish, and is typically served with chili powder, salt and lime juice. It can be used to add a sweet, juicy crunch to salads and slaws, and can also be cooked and used as a low-calorie alternative to potato.

However you decide to eat your jícama, the first thing to do is to make sure you remove all of the peel. Because the skin can be quite tough, it is sometimes too much for a vegetable peeler, and you may find that you need to use a knife. Remove the top and bottom of the vegetable with your knife to create a flat surface, then place on a cutting board and cut away as much of the peel as you can. You can then use your peeler to remove any small bits of difficult-to-reach peel that remain.

Jícama Recipes

Now you know all about jícama, it’s time to try some for yourself. We’ve brought together a selection of our favourite recipes that showcase both raw and cooked jícama.

A simple, low-calorie alternative to French fries, these baked jícama fries from Healthy Recipes are crisp on the outside, fluffy on the inside, and rolled in a delicious salt, pepper, garlic and paprika coating. The lighter way to satisfy your carb cravings.

Clean and refreshing, this wakame, cucumber and jícama salad from The Kitchn is a pleasing balance of subtle flavours, with a hint of salt, nuttiness, sweetness and vinegar. Made with dried Japanese seaweed wakame, fresh cucumbers and sweet, crunchy jícama, with toasted sesame seeds and an Asian-inspired vinaigrette of rice vinegar, sesame oil and soy.

Another salad worth celebrating from The Kitchn, this jícama shrimp salad is a carnival of colour and texture, with shrimp, jícama, black beans grapefruit and avocado drizzled in a chilli, lime and honey dressing.

Low Carb/Paleo Vietnamese Jicama Noodle Salad Recipe

Get your vegetable spiralizer out! Ali Mafucci, the queen of spiral cut vegetables and fruit, is back with a collection of new recipes in her cookbook, Inspiralize Everything. This book is like an encyclopedia of ingredients that you can turn into healthy, fun spiralized &ldquonoodles&rdquo and even &ldquorice.&rdquo Last year, we featured her Paleo/Low Carb Korean BiBimBap recipe using spiralized daikon that can be chopped into &ldquorice&rdquo texture.

This time, the Paleo friendly, low-carb recipe we&rsquore sharing is Vietnamese Jicama Noodle Salad. Instead of rice noodles, we will be spiralizing fresh jicama. The tangy Vietnamese dressing is simple to make, just whisk the ingredients in a bowl with a fork or shake it all up in a mason jar.

If you don&rsquot have an inspiralizer machine, Ali&rsquos Inspiralizer is my very pick &ndash here is our review from last year. On a budget? grab the Oxo Julienne Peeler for less than $10 &ndash it will produce perfect julienne ribbons for the salad, too.

Jicama Apple Slaw

When I was in Austin just a few weeks ago, I had carnitas with a jicama slaw on top that was MONEY. And I’ve been thinking about it ever since. So I whipped up my own to put on top of steak tacos. Then I didn’t have taco shells. So I had in on top of salad. Which was still MONEY…and that says a lot because I hate salads. Why eat leaves when you can eat tacos?! Amirightoramimoneyright?!

Why is jicama so good? It kind of tastes like nothing, similar to celery, but the texture makes it delicious and perfect for dipping in things or mixing with other ingredients. And it’s weird that I love it so much because out of all the hundreds of recipes I’ve made (probably over 1000 combined from my blog and books), I’ve NEVER used jicama in a recipe. Never. WTF? What is that about? I feel like an amateur self-taught cook. Oh yeah, that’s because I am.

I can’t believe it’s already Thursday. Since I didn’t get back from my recent trip until 1am on Monday, this week has blown by. And with all this traveling, I feel like I’m in a constant state of catching up. Not complaining whatsoever, I just feel like I’m constantly trying to make sure I’m not a sh*t daughter or friend or wife. So this weekend will be spent catching up with my mom since it was her bday while I was gone, then catching up with my best friend, then catching up with my favorite group of friends while dancing my face off watching our friend DJ, then catching up with my husband, then catching up with the most important piece of all – The Bachelorette and Bachelor in Paradise. I can’t believe I haven’t seen either yet. I know exactly what happens and I’ve listened to all the podcasts about the ending, but I still want to watch the sh*tshows myself. But being a wife has been a little more important than fake love on TV. And my husband DESPISES the Bachelor franchise. So that will have to wait until he’s golfing – the new hobby he has taken on since I travel so much. Too bad I refuse to golf and he refuses to watch that show. We will have to bond our love over something else. Like sushi. A sushi date will do!

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Loved this recipe. I added half a red pepper and tomato a 15 oz can of black bean and avocado. Ended up adding more lime juice and used it for fish tacos

Excellent summer flavors! The only change that I made was to sprinkle the drained black beans with red wine vinegar and refrigerate overnight before proceeding with the recipe. This does not alter the flavor profile as much as ɻrighten' the flavor of the beans and reduces the need for salt. Don't skip the carrot for the texture contrast.

This salad is addictive! It is incredibly healthy, anti-inflammatory, gluten free and everything anyone could want!!

Made this as recipe called for but had some extra jicama and an extra cobb of grilled corn which I threw in after tasting it, and added 1/3 more dressing. Great taste and amazing texture. My one complaint is I think that the ratio of beans is too high, 30 oz is a lot, one 540mL can plus an additional cup is too much in my opinion and next time I will stick to one can. I used my mandolin to slice jicama and carrots into matchsticks which looked awesome and was a better texture in my opinion

This is GREAT. I used one can of small red kidney and one black bean, and added some red bell and a jalapeno pepper. I found yellow corn grilled better than the white corn

Made this as a side for grilled pork loin and everyone loved it. I used frozen (and thawed) white corn instead of grilled corn, red pepper instead of carrots, omitted the basil and added some spice (Penzey's Forward) to jazz up the dressing. Easy and delicious. Great for summer get togethers.

I've bastard-ized this recipe and it gets rave reviews. I cook a can of corn in a skillet with adobo and ancho chili powder until some of the kernels get a little charred. I never add the carrot, and I never skip the jicama. I add a little more than a handful of halved cherry tomatoes as well. It's super easy! The jicama really makes the texture pop, though. It's like an apple made it with a potato, it's fantastic.

Not going to rate it because I couldn't find decent jicama, so I didn't make the recipe exactly. I added peppers (in three colors) and avocado to make up for the loss. It was super duper tasty. I would not recommend making this salad very far in advance, the beans get mushy and muddy up the flavor.

Great salad. I make it all the time for dinner parties or picnic, or pot luck. Everyone loves it, it's easy, colorful, you can make it ahead of time, serve it with a protein and it's perfectly satisfying meal. If you don't have jicama, use seeded cucumber.

I have been making this for a few years now. My relatives request it every summer. I usually follow the recipe exaclty, which is best. When Jicama isn't available I sometimes substitute red peppers for color.

Did the recipe as is, except added about a cup and a half of sliced cherry tomatoes. Added color and even more fresh ingredients.. a great summer side.

A hit! Nothing else to add here.

Also pan-seared thawed corn and skipped the jicama. Simple food like this is what it is all about!

Served to the extended family to rave reviews! Tried roasting frozen corn kernels since corn wasn't yet in season - worked great. Skipped the jicama (also not in season) but did not miss it. Making again this weekend for the 4th celebrations and this time will have all fresh ingredients. Can't wait!

This salad is so yummy! I added extra cilantro because I love it and extra jalapeno for fire. I couldn't find jicama at our local store so I omitted it. Pan-roasting frozen corn kernels works, but be careful to keep the pan well-oiled or the wet corn will stick and you'll lose the lovely browned corn skin to the skillet.

This salad is a fantastic edition to your meal. I have made it both at home and for the firefighters at work. Everyone loves it. The crunch of the jicama and lime juice make this a delight during the summer.

Made a gigantic bowl of this for a deck party and got raves from everyone, especially the vegetarians in the crowd. Seems like a lot of work on paper, but very much worth it for it's complex flavors and wonderful chewy texture.

This was a delicious salad and a nice addition to a BBQ. I liked the crunchy jicama and carrots, only change I would make is add a little more cumin next time.

I found this recipe while looking for something to do with leftover corn. I must say, it was awesome! I added some farmstand green pepper as well as half of a serrano chili, tripled the cumin, added a touch of chipotle chili powder. GREAT flavors, I will be making this again and experimenting with more additions.

Delicious summer recipe with exciting tastes and colorful presentation. I added chopped red bell peppers as well, and a bit more cumin than called for. Will definately make again.

This is another dish that I make in large batches and bring to work for several days. I, too, grilled the corn in the summer when it was cheap and easy to do. I also have a large quantity of frozen, grilled corn kernels so that I can make this in the winter.

Great salad for potlucks. Served with a variety of kabobs. I added some chopped red bell pepper and more corn. Very colorful and tasty.

No grilled corn? Just take frozen corn kernels and pan roast them! This is a great summer salad. I thought it needed a little kick, so I added a tablespoon of sriracha sauce (rooster sauce). You could add a few diced jalepenos instead for a little heat.

Delicious. The perfect accompaniment to many summer meals.

This was a great receipe and I cannot imagine leaving the Jicama out. It really adds alot of crunch to the receipe. It was great!I think I would Hve maybe added one more ear of corm.

Recipe Summary

  • 1 red grapefruit, peel and pith removed
  • 1 navel orange, peel and pith removed
  • 3 tablespoons freshly squeezed lime juice
  • 4 1/2 teaspoons finely chopped fresh cilantro, plus leaves for garnish
  • 1/4 teaspoon crushed red pepper, flakes
  • 1/4 teaspoon coarse salt
  • 1 small jicama, (about 1 1/4 pounds), peeled and cut into thin matchsticks
  • 1 medium Granny Smith apple, cut into 3/4-inch chunks
  • 1 Kirby cucumber, peeled and cut crosswise into 1/4-inch-thick rounds

Working over a large bowl, carefully carve out sections of grapefruit and orange from membranes using a paring knife, letting sections fall into bowl and reserving membranes. Transfer juices to a small non-reactive bowl squeeze membranes into bowl. Discard membranes.

Add lime juice, cilantro, red pepper flakes, and salt to the small bowl with the juices stir to combine. Add jicama, apple, and cucumber to the large bowl with the fruit. Pour juice mixture over fruit mixture. Gently toss to coat. Let salad stand for 10 minutes before serving.

To prepare it, you first have to peel off the tough brown skin surrounding the white crisp flesh. The easiest way to do this is by cutting off the top and the bottom and then using a vegetable peeler, or if there's a thick coating of wax, use a sharp paring knife to remove the skin.

For this recipe, we want jicama sticks, so you’ll cut the peeled root in half from top to bottom, then slice the halves into 1/4 to 1/2-inch planks, and finally cut those planks into sticks.

    • 4 cups cubed (1/2 inch) seeded watermelon (from a 3-lb piece, rind discarded)
    • 2 cups cubed (1/2 inch) peeled jicama (1 lb)
    • 2 cups cubed (1/2 inch) peeled and seeded cucumber (1 1/2 lb)
    • 1/2 cup fresh lime juice
    • 1/4 cup chopped fresh mint
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup chopped fresh basil
    • 1 teaspoon salt

This was an exceleexcellentnt blend of color, texture, and taste. It was the hit of the evening

No idea what jicama was - had to look it up. Not something you can easily find in London, so replaced with radish and worked very well. Make sure watermelon is properly ripe & sweet (also not always easy in London. ), to balance the savouriness & spiciness of the other ingredients, otherwise this won't work.

Great and refreshing salad. Instead of cilantro I used parsley and lime mint and spearmint along with the basil. It was cool and refreshing on a hot, humid summer evening served along with sauteed fish. We have lots of cukes in our garden, this was a good dish!

Maybe I cut up too many herbs? Nice combination but the herbs were just way way too strong. I will try this again though, lightening up on the herbs, especially the basil. The lime juice is really wonderful.

I loved the refreshing flavors, colors, texture and presentation of this salad. Unfortuneatly, it wasn't a big hit with anyone else at our cookout - I had a lot left over. It was a lot of time consuming preparation and chopping for little return.

I made this recipe for a family reunion a couple weeks ago, it was fine, nothing too exciting. Of the several salads there this one was the least touched, and I received no comments about it. I think it lacked excitement, it was very ho-hum.

A great side dish for a Tex Mex bbq. Every loved this and asked for the recipe.

Love the FRESH COOL taste!

This recipe is great and easy. Followed it to the letter. The three fruits mix nicely together, as do the herbs- nothing is too pronounced in the salad. It tastes something like a traditional ceviche without the fish. I paired it with pork tenderloin flatbread sandwiches. mmm mmm mmm.

This was the perfect addition to a ligh summer meal! Light, Healthy and Delicious. No changes or additions needed. I let the salad stand for about 15 minutes (while the chicken was grilling) and the juices melded into an excellent dressing. This is a new summer standard.


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