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A nice change from the standard green salad, this crunchy jicama side dish incorporates chopped cucumber, freshly squeezed lime juice and a dash of salt and spice. A perfect compliment to fresh grilled fish or a plate of black beans and rice.
- 2 Tablespoons lime juice
- 1/8 Teaspoon chile powder
- 1 medium cucumber, peeled, seeded, and cut into 1/2-inch cubes
- 1 medium jicama, peeled and cut into 1/2-inch cubes
- 1 Pinch of cayenne pepper
- 1/2 Teaspoon salt
Calories Per Serving74
Folate equivalent (total)25µg6%
Spring Jicama Salad
Combine the jicama, cucumber, and radish slices in a large bowl.
Add some Shabazi (start with 2 teaspoons), a big pinch of salt (you can omit this if you're restricting salt and it'll still be tasty because of the spice), a healthy glug of olive oil, and a few teaspoons of lemon juice.
Toss well and taste, adjusting to your preferences. Divide between two chilled plates.
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.
Prepping the Veggies
To peel jicama, you’ll need a sturdy knife and steady hand. A vegetable peeler won’t work here. I use about 1/4 of a jicama for this recipe. The leftovers will keep in the fridge for a several weeks. Wrap tightly in plastic wrap and let it hang out until you’re ready for it again. Check out Sarah’s Cantaloupe Jicama Salad for another delicious way to love jicama.
To peel or not to peel cucumbers. The skin of cucumbers provide nutrients you don’t want to miss. However, if using a conventionally grown cucumber, it’s probably been coated with a synthetic wax. Not something I want in my body. I recommend peeling conventionally grown cucumbers or just buy organic. Organic cucumbers are coated with a non-synthetic wax, so leaving the skin on is not problematic. If at all possible, eat them in season and from your local farmers market.
When removing the seeds from cucumbers, be sure to save them for a smoothie. They’re packed with good-for-you stuff too!
To get perfect little julienne bite-size pieces for the jicama and cucumber, I use a trusty mandoline slicer. It’s fast and cleans up quick. But the veggies can also be cut into bite-sized cubes if desired.
Creamy, crunchy, sweet with a hint of spice and a bite of lime, I hope you’ll join me for a cooling, hydrating salad.
I sent a picture of my last box to my daughter in New Mexico and something in the picture ( I think the large beets) made her ask if I had received Jicamas in my box. I said no and that I didn’t know what they were. She explained them to me and I said I would have to look for them. I am hoping they are included in my next choice lists as I am now really intrigued. They sound really interesting.
Well….I have not received my first box, so I cannot try this item.
It has been quite frustrating waiting for our order to arrive. Signed on probably 3-4 weeks ago. Was given a date of the week of April 19 for the first order to be shipped. Was charged but never got Box 1. Next thing I knew, Box 2, due to arrive the week of April 26, this week, was charged. Then I got an email saying they are ready to charge for Box 3 on Friday. I went into my account and suspended the orders for 2 weeks. Then I got an email Sat, April 25, stating that Box 1 and 2 were being shipped at the same time (I do not need both orders at the same time. ). The tracking info from FexEx stated an estimated arrival date of Apr 26 by day’s end. Never got the boxes today. Went back into the email and re-clicked the tracking. Now, both boxes are pending delivery with no estimated date of arrival.
I had made an order through a local farm for delivery of produce when I had not heard about either box being shipped, on Friday. Then, when I got the email about Sunday delivery, I connected with the local farm, to cancel my order with them. The farm was gracious enough to refund my money and stop the delivery due to ship tomorrow. Now, I am not sure I will get any produce from Misfits this week as both boxes went back into pending status. I am not sure I will continue subscribing to Misfits. The produce will have to be very fresh for me to want continue this service.
Very disappointing! I waited patiently for 3-4 weeks, knowing that we are living through unprecedented times, but if I ran my business like this, charging people for items not delivered, and continuing to charge until the customer places a hold on the next order, I would be out of business.
Hi Maria, we’re so sorry to hear about the issues with your order and we know this is very frustrating. If you haven’t already, please send an email to our customer success team at [email protected] with a description of your issues, your account information, and your order information. Our queue is longer than normal but rest assured that a team member will be in touch with you as soon as they can. If you have sent our team an email, I’ll forward this comment and have them look into the issue ASAP. Thank you for your patience!
You guys are doing awesome and you should be told so! I have been a customer since before COVID and all of your communication has been straight forward and honest. Have I missed a box here and there? Yes. But no one could have prepared for this unprecedented time and the unavoidable ramp-up in production you have had to endure. I am constantly impressed by your communication, professionalism, and honesty through all of this. Thank you for doing what you do!
- ¼ cup cider vinegar
- 1 ½ tablespoons mild-flavored honey
- 1 tablespoon canola oil
- 2 teaspoons minced onion
- 1-1 1/2 teaspoons mild-to-medium-hot New Mexican red chile powder, plus more for garnish
- ¼ teaspoon salt
- 2 cups diced peeled jicama (about 1/2 medium see Note)
- 1 medium English cucumber, peeled, seeded and diced
- 2 tablespoons chopped fresh mint
Puree vinegar, honey, oil, onion, chile powder to taste and salt in a blender until smooth.
Toss jicama and cucumber with the dressing in a large bowl stir in mint. Refrigerate for about 30 minutes.
Sprinkle the salad with more chile powder before serving, if desired.
Note: Jicama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor. To peel it, use a small, sharp knife or vegetable peeler, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath.
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
This tuber looks like a seriously overgrown radish and is the root of a vine native to Mexico and Central America.
The flesh is crunchy, mild, and even faintly sweet, and is often served with a little lime juice and chile powder to accompany Mexican dishes.
I first encountered jicama (pronounced HICK-ah-mah) years ago in cafeteria salad bars, and on its own (how they typically serve it in those places), jicama can be a little boring.
With some seasoning and lime juice, however, it comes alive, and is wonderfully refreshing, especially along side tacos and refried beans.
Jicama salads are usually prepared with julienned jicama a little thicker than what I have shown here. Cut them this small (result of the mandoline) and the jicama pieces will bend a bit and the salad will resemble more of a slaw than of chunky pieces of jicama.
The good news is cut this way the salad will be easier to eat. Julienne or cube the jicama into pieces you are most comfortable eating.
Rustic Jicama Appetizer with Red Chile and Lime
Peel away the brown skin and fibrous exterior layer of the jicama (a small knife works best for this), then cut in half. Lay each half on its cut side and slice 1/4-inch thick cut slices in half diagonally. Slice cucumbers lengthwise in half, scoop out the seeds (if there are a lot), and cut each half diagonally into 1/4-inch thick slices. Cut stem and blossom end off oranges, stand oranges on cutting board and, working close to the flesh, cut away the rind and all white pith. Cut oranges in half, then slice each half crosswise into 1/4-inch thick slices.
Mix the jicama, cucumbers, oranges, radishes and lime juice in a large bowl. Let marinate about 20 minutes, then season with salt. Pile the vegetables and fruit onto a serving platter and drizzle with any accumulated juices. Sprinkle liberally with the powdered chile, top with the optional pickled onions and strew with the chopped cilantro. Garnish with the cilantro sprigs and your simple crunchy appetizer is ready to set before your guests.
Variations and Improvisations: This recipe is very flexible: It can be made with just jicama or just cucumber sliced young raw turnips make an interesting addition, as does sliced raw fennel, apple or Asian pear. Oranges can easily be varied to grapefruit and tangerines, while the powdered chile may be replaced with bottled hot sauce.
Cabbage, Cucumber and Jicama Slaw Recipe '> Cabbage, Cucumber and Jicama Slaw Recipe
How did Jicama wriggle its way in there? But come to think of it, why not? There could be so many lovely variations on the “slaw” theme, where grated cabbage, as well as a pale color and a crunchy texture, seem to be always present: Jicama, fennel, apple, cucumber, and so on… go for it!
Jicama slaw affords a valuable solution to jicama’s natural blandness:
The good news is, jicama is lean and crunchy, and obediently takes on the flavors it is paired with, so with seasonings like ginger, yogurt (dairy or dairy-free) and lime, there’s no great danger of ending up with a bland salad!
Grating, slicing, shredding, chopping: Let your food processor do it all for you!
- 1 small cabbage, hard core removed, cut in wedges
- 1 medium jicama
- 1 seedless cucumber
- 5-6 sprigs cilantro, tough stems removed
- 2 inch piece ginger
- 6 scallions, sliced very thin
- 1/3 cup olive oil
- 1/3 cup lemon or lime juice
- 1/3 cup unflavored yogurt or dairy-free yogurt
- 2 good pinches red pepper flakes
In a food processor, slice the cabbage, using the thinnest slicing blade. Shred the jicama and cucumber with the large-hole shredding blade. Chop the cilantro and ginger with the chopping blade. Place all the salad ingredients in a bowl. Whisk all dressing ingredients, pour over the salad and toss thoroughly.
How to Make a Jicama Salad
Use a sharp knife to peel the jicama. Once peeled, cut it into dice, slices, chunks, matchsticks, whatever you fancy. Add chopped cucumber, bell peppers, and green onions.
For seasoning I add salt, black pepper, olive oil, lime juice and fresh herbs like cilantro and/or mint.
This is one of those salads that gets better if you leave it for a day or two, so prepare it in advance if you can.
It is particularly amazing with steak or any kind of Mexican dish. And it's a great talking point if your guests have never tried jicama before!!