Jicama Salad

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.

  • Prep time: 15 minutes
  • Yield: Serves 4

Ingredients

  • 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 tablespoons extra virgin 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.

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Comments

  • John

    Awesome !!

    xxxxxyyyyy

  • Renee

    Absolutely delicious! I did give the option of a poppy seed dressing. I will make this again.

  • Misty

    Everyone loved it. Great taste and texture.

    xxxxxyyyyy

  • Sylvana Hammerbacher

    I really love jicama salad, very refreshing for summer dinner

    xxxxxyyyyy

  • Tamara

    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

  • Donna

    I love this salad. I have served it at pot luck dinners and have received only positive comments.

    xxxxxyyyyy

  • beverly Jeffries

    can jicama be used in reg coleslaw…wanted to try something different

    • Elise Bauer

      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.

  • Melanie

    So if I don’t like cilantro, should I just leave it out, or is there a substitute you would recommend?

  • 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.

  • 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!

  • 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.

  • 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!

  • 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.

  • 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.

  • 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!

  • Jeneen

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

  • 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.

  • Pieg!rl

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

  • 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.

  • 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

  • Leah Aronoff

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

  • 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.

  • 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.

  • 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.

  • 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!

  • 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!