Jicama Salad, Basic


I don’t really recall how Jicama (pronounced hick-uh-muh) came into my life. It’s one of those things that crept into my consciousness, and the next thing I knew, I’d bought one. It’s light, refreshing and pleasantly crunchy like an apple when fresh.

Choose one that looks manageable with smooth skin. It should feel hard like a potato and not give under pressure.

They’re wonderfully crisp, and an unexpected addition to many kinds of salads, or you can shred them into a sort of slaw and enjoy them plain. Jicama slaw can be added to veggie tacos in place of lettuce. Once you try it you may find yourself looking for other ways to incorporate it.

We make this salad after talking to our friend Germain, from Mexico. After I tried it, I haven’t eaten it any other way.  It’s a great addition to salads of all kinds and our eyes always light up when we talk about Jicama.


  • 1 Jicama, peeled and shredded or julienned
  • 1-2 limes juiced
  • Salt to taste (Pink Himalayan offsets nicely.)

Cut Jicama into quarters then peel it. There’s a slightly coarse underlayer that usually needs to be pared off as well. Mix the lime juice into the jicama either with a wooden spoon or your hands. Add salt a little at a time until it’s the perfect blend of sweet, salt and tart.

This is a tasty side dish to help counter spicy heat.

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