Jicama Salad

Are you familiar with jicama? This tuber looks like a seriously overgrown radish and is the root of a vine native to Mexico and Central America. The flesh is crunchy, mild, and even faintly sweet, and is often served with a little lime juice and chile powder to accompany Mexican dishes. I first encountered jicama (pronounced HICK-ah-mah) years ago in cafeteria salad bars, and on its own (how they typically serve it in those places), jicama can be a little boring. With some seasoning and lime juice, however, it comes alive, and is wonderfully refreshing, especially along side tacos and refried beans. This recipe comes from my friend Arturo who suggested to me the ingredients. (Thanks Arturo!)

Jicama salads are usually prepared with julienned jicama a little thicker than what I have shown here. Cut them this small (result of the mandoline) and the jicama pieces will bend a bit. And the salad will resemble more of a slaw than of chunky pieces of jicama. The good news is cut this way the salad will be easier to eat. Julienne or cube the jicama into pieces you are most comfortable eating.

Follow on Pinterest

Jicama Salad Recipe

  • Yield: Serves 4.

If you are serving the jicama salad as a side to a spicy Mexican dish like enchiladas or tostadas, then you don't need to add olive oil or avocados. There is enough fat in the main dish to balance the acidity in the salad. In fact, a benefit of the salad is that it does just that, brings balance to these types of dishes. But, if you are serving the salad on its own, then you may want to add a little olive oil or some chopped avocado to the salad so it is balanced in and of itself.

Ingredients

jicama-1.jpg jicama-2.jpg

  • 1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1/2 green bell pepper, finely diced
  • 1/2 cup chopped red onion
  • 1/2 a large cucumber, seeded, chopped
  • 1 navel orange, peel cut away, sliced crosswise, then each round quartered
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup lime juice
  • Pinch of cayenne
  • Pinch of paprika
  • Salt

Optional

  • 1/2 avocado chopped
  • 2 Tbsp olive oil

Method

1 Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.

2 Let sit a half an hour before serving.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Links:
Tangerine and Jicama salad from Nicole of Pinch My Salt
Spicy Thai jicama salad from Amanda and Tyler from What We're Eating

25 Comments

  1. Becki

    This looks wonderful!

    I have a jicama salad I love that is just dressed in lime juice, olive oil, a ton of cumin (cumin + jicama is a fabulous combination). Toss in some fresh cilantro, and it’s done!

  2. Stacey S

    I have loved Jicama since I was a little girl. Growing up in So. Cal. Jicama was very common in all our salads and veggie trays. Since I have moved to Louisiana, I have enjoyed introducing my friends to this spectacular tuber, most had no idea that the local WalMart even carried it. I will be making this salad for our potluck this weekend…thanks for the easy recipe!

  3. Acher

    I make a great jicama salad with chunks of watermelon, thick matchstick sized bites of jicama and a chiffonade of fresh mint. It gets dressed with a habanero and lime infused simple syrup, and then refrigerated. A tasty treat on a hot summer day, and a wonderful alternative to a traditional fruit salad.

  4. Yellem

    OMG! I ♥ Jicama! But it seems to be one of those under-used veggies like celery root. BTW the Jicama and orange combo sounds awesome.

  5. Joanna

    I love jicama, though for some reason I never think to buy it — this salad looks like the perfect excuse! Sounds like it would be a great summer side dish with fish or shrimp tacos.

  6. Tammie

    That’s funny…that’s exactly how I found out about Jicama too. I wonder if they put them in Cafeteria salad bars in other states than California as well.

  7. Denise

    I’ve always loved jicama just raw and on its own. I can’t wait to try it in a salad. :)

  8. `Kalyn

    What a gorgeous salad. I love jicama, and it’s very low in calories and low-glycemic too, so it’s great for dieters.

  9. Jimi

    Jicama is wonderful for adding variety. First encountered in a couple years ago down in Mexico.

    It is best not to refrigerate the root if storing, cold temperatures will cause it to lose it’s beauty. The root will last a couple months in a dry place.

  10. Chef Erik

    This look seriously super yummy. I love jicama in so many ways. Such a nice crunch.

  11. Marc @ NoRecipes

    I love jicama. This looks like a great accompaniment for a heavier dish.

  12. Leah Aronoff

    Jicama makes a wonderful substitute for water chestnuts in cooking. It does not lose its crunch when stir-fried.

  13. Margaret

    Jicama salad turned out great, my husband liked it too – I’m sharing it with my Weight Watchers group tomorrow.
    Tips: I used 1/2 of the Jicama – and Minature red, yellow and orange peppers that come pkg’d together (didn’t bother with green pepper) “FRESH Squeezed” lime juice WOW this is wonderful

  14. Pieg!rl

    Thanks for sharing this recipe, Elise! I ended up grating the jicama and substituted canned mandarin oranges. Turned out great! To my leftover salad from yesterday evening, I took Becki’s suggestion and added cumin. A good combination.

  15. Daneen

    Thanks. I’m going to try this one. I have another jicama slaw recipe that I love with grapes, red onion, arugula and peanuts (dressed with olive oil and apple cider vinegar). Jicama is one of those vegetables that is so delicious if you get a good one, but really disappointing if it’s too soft.

  16. Pieg!rl

    I just made a second batch of this delicious salad and added fresh diced mango along with navel oranges. Perfectomundo!

  17. Maureen

    I took this to 2 BBQs this weekend – a hit at both – so, of course I had to make a batch for my own fridge…. totally yummy. Thanks Elise.

  18. Jeneen

    Wow I made this salad today and it is wonderful. I added some black beans but other than that followed exactly. Sooooo good.

  19. Elisabeth

    Hi Elise,

    I made your slaw last night for a large group of friends. It was an excellent, refreshing side dish to enjoy with the Thai Red Curry Mussels that we were having. I loved that I could make it in the early afternoon and not have to worry about too much to do before dinner. I did add a finely diced Serrano chile to the mix…..thank you thank you for a site I reference for trustworthy recipes again and again!

  20. Emma

    This recipe was fantastic! Unfortunately I couldn’t find jicama at my rural midwestern supermarkets, but I substituted a red delicious apple and it was very good. I had some left over and ate it like salsa the next day. I’d love to try it with real jicama sometime.

  21. Scott

    This was brilliant for dinner tonight. Added a little agave nectar for sweetness and some rice vinegar because my limes weren’t very juicy. Perfect on a spring evening.

  22. Marilee

    This salad is always a hit when I make it – Added blueberries for the 4th of July. I love the simple syrup infused with mint! Jicama can be julienne cut and tossed w/ lime juice and stored refrigerated for several days in a ziplock bag. Mine is 6 days old and still fresh and wonderful!

  23. Lena

    What a wonderful recipe! It was a big hit. I mixed the little bit of leftover salad with quinoa the next day for another delicious version of this salad.

  24. monica

    This recipe is delicious. I found in a pinch if you don’t have lime, pour a splash of simply orange pineappple juice in and it’s extra zesty!

  25. Patty

    Going to make this with taco-style, seasoned tilapia fish and another side-dish TBD. I love radish, daikon and veggie “roots” the like, so I will let y’all know how this turns out. Thanks for the recipe, Elise.

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.

Some HTML is OK. URLs are automatically converted to links. Line breaks are automatically converted to paragraphs. The following HTML tags are allowed: a, abbr, acronym, b, blockquote, cite, code, del, em, i, q, strike, strong