Updated September 18, 2017
cups julienne-cut jicama
red bell pepper, julienne-cut
medium red onion, sliced very thin
granny smith apple, julienne-cut
lime, juiced and zested
teaspoon grated fresh ginger
small clove garlic, minced
Salt and pepper, to taste
Heat a pot of water to boiling on the stove. Add the julienne-cut jicama and blanch for two minutes. Drain immediately and rinse with cold water.
Combine the jicama, red pepper, red onion and apple in a large bowl, tossing well to combine.
Whisk together the lime juice, zest, olive oil, ginger, garlic, salt and pepper. Pour over the jicama mixture and toss well.
Serve immediately or chill until ready to serve.
More About This Recipe
- Hello, Jicama!Are you familiar with this bulbous, (some would say) ugly vegetable found in Latin markets and some grocery stores? Pronounced “hee-kuh-muh”, Jicama is a root vegetable that belongs to the legume family. Its raw texture is a cross between a raw potato and a water chestnut, and it can be stratchy. The flavor is subtle, and can be underwhelming if not seasoned well.If you are trying it, I encourage you to taste it before proceeding. It can be eaten raw, and many people do. If you find it to be a little too starchy, try rinsing the cut pieces in water or blanching for two minutes.I typically blanch it, rendering the jicama a little more tender while retaining the crisp texture and faintly sweet flavor. And when I say faint, I mean F-A-I-N-T.So, what can you do with jicama? It works in stir-fries, soups, salads and more. One of my favorite dishes with jicama is my citrus-y Jicama Salad. The salad pairs crunchy jicama with tart granny smith apples, sweet red bell peppers and peppery red onions. On top, a lime-ginger-garlic dressing.Serve it with grilled chicken, tacos or just eat it alone. You can also toss in a couple of handfuls of prepared black beans too, to add a little protein.Any which way, it’s delicious!
Jicama Salad with Apples and Honey Lime Dressing
This jicama salad with apples is light, crisp, tart, and refreshing. It’s quick and easy to make and packed with nutrition. It’s the kind of thing you can make quickly for a light lunch or in a large quantity for a summer cookout.
The salad includes sliced jicama, green apples, and radishes with a touch of jalapeño and fresh cilantro all tossed together in a light honey lime dressing. And, it stays crisp and fresh for hours.
Easy jícama recipes you'll love!
Jícama Salad with Oranges and Watercress (shown at top) is a perfect way to dress up a fall harvest or holiday meal. It’s the perfect light salad for a lovely vegan Thanksgiving dinner menu, for instance.
Arugula Salad with Jicama, Blood Orange, and Raspberry Vinaigrette is a sweet, tart, and crunchy salad featuring arugula, jicama, and blood oranges. It’s almost too pretty to eat. It goes well with a savory soup.
Crunchy and creamy with a hint of spice, hydrating and nourishing, this Avocado Jicama Cucumber Salad by Vanilla and Bean is flavored with lime, cilantro and a pinch of chiles Make ahead for ultimate convenience.
Here’s a clever one for you: Tortilla Soup with Jicama Noodles from Inspiralized. Yup, jicama is a good candidate for the spiralizer, and give you the kind of crunch you’d get from tortilla strips, but lighter and more lively.
Jicama Slaw is made with the slightly sweet crunchy root vegetable best known in the cuisines of the Southwestern U.S. Combined with red and white cabbage, it’s a lovely addition to everyday meals as well as fall and winter holiday meals.
We couldn’t resist including another slaw —Jícama Apple Slaw from PaleOMG gets nice a kick from a spicy jalapeño and plenty of onion. A zesty lime dressing pulls it all together.
Healthier Steps presents irresistible Baked Jícama Fries — are a low-calorie alternative to potato fries and great in a vegan, gluten-free, candida diet lifestyle.
Another way to apply heat to jicama is deliciously demonstrated in Sweet and Hot Roasted Jicama by Fine Cooking. The hot sauce and herbs add a nice twist to the mild flavor of the veggie.
Jicama Kiwi Mango Salsa from A Dash of Megnut offers a burst of flavors and textures for your dipping pleasure.
You’ll love these Chile and Lime-Infused Jicama Sticks from This Mess is Ours. Unlike pickles that you have to wait and wait for, these just need to be marinated in the fridge for 30 minutes before you get to devour them!
How to Make a Jicama Salad
Use a sharp knife to peel the jicama. Once peeled, cut it into dice, slices, chunks, matchsticks, whatever you fancy. Add chopped cucumber, bell peppers, and green onions.
For seasoning I add salt, black pepper, olive oil, lime juice and fresh herbs like cilantro and/or mint.
This is one of those salads that gets better if you leave it for a day or two, so prepare it in advance if you can.
It is particularly amazing with steak or any kind of Mexican dish. And it's a great talking point if your guests have never tried jicama before!!
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Made with jicama, black or red rice vinegar, sugar, salt, sesame oil
Made with jicama, soy sauce, rice vinegar, lemon juice, honey, ground ginger, sesame oil, green beans
Time: 1-2 hours
Made with white balsamic vinegar or rice vinegar, mayonnaise, frozen broccoli florets, dried cranberries, sweet onion, jicama, lemon yogurt
Time: 30-60 minutes
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Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.
Want to eat more jicama? Check out these recipes, including a splendidly crunchy and cool vegetarian taco salad. But the best way to eat jicama is crispy, crunchy, and raw. So we threw in a few dips to keep you crunching.
What’s your favorite recipe or use for jicama? Any favorite way to cook it?
31 Days of Vegetables: How to fall in love with vegetables in 31 days.How many of these splendid veg have you eaten this month? Take a look at the whole list and take our July challenge to eat every single one!
Faith is the Editor-in-Chief of Kitchn. She leads Kitchn's fabulous editorial team to dream up everything you see here every day. She has helped shape Kitchn since its very earliest days and has written over 10,000 posts herself. Faith is also the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook, as well as Bakeless Sweets. She lives in Columbus, Ohio with her husband and two small, ice cream-obsessed daughters.
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:
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.
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.
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.
What Is Jicama?
Jicama is a member of the bean family but its tuberous root is what is consumed and so it often is treated much like one of many root vegetables. Jicama is a crunchy root that's native to Mexico where the food also goes by the names yam bean, Mexican turnip, and Mexican potato. But unlike many other root vegetables, jicama has a snap to it and a juiciness that's refreshing, not starchy. Jicama also differs from other similar foods insofar is that jicama tastes delicious when peeled and eaten raw that's not something you can do with a potato.
In the garden, the jicama grows on a vine up to 20 feet tall, but the only edible part of the plant is the bulbous root underground, which can be as small as a Gala apple or grow as big as two fists put together. This plant thrives in areas where it's hot all year round, such as Mexico and South America. Harvested for centuries in those regions, jicama is now grown in parts of Asia and in the Philippines as well.
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Fat: 0.4 g
Saturated Fat: 0.1 g
Calories from Fat: 3.4%
Cholesterol: 0 mg
Protein: 2.2 g
Carbohydrate: 22.1 g
Sugar: 5 g
Fiber: 9.4 g
Sodium: 160 mg
Calcium: 43 mg
Iron: 1.3 mg
Vitamin C: 101.4 mg
Beta-Carotene: 435 mcg
Vitamin E: 1.1 mg