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!
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1. combine all of the dressing ingredients and whisk to combine. set aside.
2. bring a large pot of salted water to a boil and blanch the corn cobs for two minutes.
3. drain and refresh under cool water. using a paring knife, remove the corn kernels from the cob into a large mixing bowl.
4. add the black beans, tomatoes, avocado and jicama, along with the dressing. gently toss to coat completely.
5. arrange the romaine leaves on a large platter and top with the corn and bean mixture. finish with the tortilla strips, pepitas and queso fresco, if using.
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.
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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!
In a large bowl, toss together jicama, bell peppers, red onion, cucumber, orange and cilantro.
Pour lime juice over mixture and sprinkle with cayenne pepper and paprika.
Season with salt and let salad marinate for 30 minutes before serving.
How to Make It
Spread jicama and carrot on a clean, dry dish towel with strands going in the same direction. Roll up and press towel (to squeeze out as much liquid as possible without breaking strands). Transfer vegetables to a bowl and fluff with your fingers. Add celery, mint, cilantro, chiles, and shrimp and toss to combine.
In a small bowl, combine lime juice, sugar, and fish sauce and stir until sugar dissolves. Pour dressing over salad and toss to coat, then sprinkle with chopped peanuts.
- 3 jicama (about 2 pounds), peeled
- 3 beets, trimmed and peeled
- 3 large carrots, peeled and cut into 3-inch lengths
- 5 navel oranges
- 1/3 cup freshly squeezed lime juice (4 limes)
- 5 tablespoons extra-virgin olive oil
- 1/2 cup roasted, unsalted peanuts, coarsely chopped
- Coarse salt and freshly ground black pepper
Using a mandoline or a very sharp knife, cut jicama, beets, and carrots into a fine julienne. Toss in a large bowl.
Cut off ends of oranges using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments add segments to vegetables. Squeeze juice from membranes into a bowl measure out 1/2 cup juice reserve remaining juice for another use.
In a small bowl, whisk together orange juice, lime juice, and oil. Pour over vegetable mixture toss to coat. Sprinkle with nuts season with salt and pepper. Serve immediately.
Ingredients for Jicama Salad
- Red Onions
- Red Cabbage
- Rice Vinegar
- Olive oil
Jicama Salad Ingredients
- Jicama – A tuber from Central America, very popular in Mexican cuisine, it has a tan skin with white flesh, it is crunchy with a slight sweetness, and a texture similar to an Asian pear. Jicama is great to eat raw or cooked, it is very nutritious, 1 cup of jicama has 49 calories, it is low in calories and high in fiber.
- Cucumber – English cucumber, Japanese cucumber or Persian cucumber are great crunchy varieties.
- Avocado- Haas variety for its creamy texture.
- Tomato – I used regular but cherry or grape tomatoes cut in halves would be great.
While a simple green salad is always a “nice” option, I love to find new and interesting ingredients that really make a salad something special. For this recipe, I show you how to make a Jicama and Apple salad, served over some butter lettuce, that has a huge variety of flavors and textures. Those flavors and textures, enable the salad to really stands up as substantial portion of the meal (or frankly could be a meal on it’s own), rather than simply being a side salad. While I love this salad in Summer, great quality apples and jicama are good all year long, so give it a try any time. Hope you enjoy it as much as I do.
Jicama Recipe Overview & Keys to Success
To make the best Apple and Jicama Salad, make sure to pay attention to these few things:
- Make sure to use good quality ingredients. The apples need to be crisp and taste good. The Jicama should fresh, as should everything else. When you treat ingredients simply, they really do need to be high quality.
- I don’t think you need much dressing on this salad. Unlike many greens, the ingredients here already have substantial flavors, that you’re just trying to highlight and bring together with a light dressing. Add just a bit at a time and taste as you go
- Try to chop the apples and Jicama in consistent sizes. that will make for a better presentation and make it easier to eat
- You can mix the ingredients together 30 minutes to a hour a head of time, but don’t put them on the butter lettuce until the last minute. Otherwise, the lettuce can wilt and go limp on you
- Make sure you season with salt and pepper, taste and reseason if needed
For this salad, I really like a light and refreshing white wine. Frankly sparkling wine would go great, but for everyday eating I’m more likely to grab a nice sauvignon blanc , that is fruity and floral.