Jicama Salad Recipe

Jicama Salad Recipe
Staff Writer
Jicama Salad

Leigh Beisch

Jicama Salad

Jicama is underused in cooking — a real shame, since it's such a wonderful root vegetable with a crunchy, crispy texture. This salad (which is more akin to a “slaw”) highlights the best of the jicama’s characteristics and makes a nice side for any fajita or grilled meat.


  • 1 large jicama (about 1 ½ pounds), peeled and coarsely shredded
  • 2 large carrots, coarsely shredded
  • 1 large red onion, thinly sliced
  • 1 red or yellow pepper, julienned
  • 1 lime, zested
  • 1/3 cup freshly squeezed lime juice (about 3 limes)
  • ¼ cup olive oil
  • 2 tablespoons honey
  • 1 tablespoon ground pure ancho chile
  • ¼ cup chopped fresh cilantro
  • Freshly ground black pepper
  • Salt


In a medium bowl, combine the jicama, carrots, onion, and pepper. In a smaller bowl, whisk together the lime zest, juice, oil, honey, and chile. Pour over the vegetables and toss. Add the cilantro and season with salt and pepper. Refrigerate about 30 minutes before serving.

Jicama Salad Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Jicama Salad Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.