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.
Absolutely delicious! I did give the option of a poppy seed dressing. I will make this again.
Everyone loved it. Great taste and texture.
I really love jicama salad, very refreshing for summer dinner
I haven’t made this yet but I’m definitely going to try it!! The best part is the recipe is already alkaline (Dr Sebi approved) on its own (well minus the naval orange but a Seville orange will do) Quick question, was the Jicama cooked at all on the stove top? Boiled? I didn’t notice any reference to that besides cutting the jicama into julienne pieces
Hi, Tamara! No need to cook the jicama! Just eat it raw in this salad.
I love this salad. I have served it at pot luck dinners and have received only positive comments.
can jicama be used in reg coleslaw…wanted to try something different
Hi Beverly, good question! I have not used jicama in a coleslaw, but if you try it, please let us know how it turns out for you.
So if I don’t like cilantro, should I just leave it out, or is there a substitute you would recommend?
If you don’t like it, I would just leave it out!
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.
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!
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.
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!
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.
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.
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!
Wow I made this salad today and it is wonderful. I added some black beans but other than that followed exactly. Sooooo good.
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.
I just made a second batch of this delicious salad and added fresh diced mango along with navel oranges. Perfectomundo!
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.
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