Jicama Salad with Cilantro and Lime

Have you guys ever tried jicama?  I’d never even heard of it before I became interested in raw foods- raw foodists use it for everything from salads to mock mashed potatoes.  I didn’t know what it looked like, much less how to pronouce it (HEE-ka-ma… I think).  Luckily my friend asked one of the vendors at the farmer’s market about the bag below.  From afar it looked like a bag of small potatoes; when I found out it was jicama, I grabbed it. I was eager to see what the fuss was about.

And what does this lovely root vegetable taste like?  Well, to be honest, it doesn’t taste much like anything.  It’s bright white, fleshy interior is crisp with a hint of sweetness.  Like a water chestnut, but better.  It’s a great blank canvas for whatever flavors it’s paired with.  In this fresh, crunchy summer salad jicama absorbs the surrounding lime and cilantro goodness.  With just a little cayenne sprinkled on top, it would be a great palate cleanser to clear the heat from some spicy Mexican food.


Jicama Salad with Cilantro and Lime

Yield: 6 servings


* about 1 pound jicama, peeled and cut into thin strips
* 2 small-to-medium cucumbers, seeded and cut into thin strips
* juice of 3 limes
* 1/2 cup lightly packed fresh cilantro leaves
* 1/2 teaspoon salt
* cayenne, or another hot pepper, to taste


Combine the jicama, cucumbers, lime juice, cilantro and salt in a large bowl and toss well. Cover and refrigerate for at least 30 minutes. Immediately before serving, add cayenne to taste.

Adapted from Simply Mexican

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6 Responses to “Jicama Salad with Cilantro and Lime”

  1. #
    Carolyn Jung — July 27, 2011 at 4:17 pm

    I love jicama's crispness. This would make an ideal accompaniment to a fish taco gathering. Yum!


  2. #
    Anonymous — August 1, 2011 at 5:28 pm

    Next time, try this salad with mango, coconut and watermelon chunks, minus the cilantro for a very different fruit salad. Yum!


  3. #
    CATE — August 2, 2011 at 4:16 am

    That sounds awesome! Thanks for the suggestion :)


  4. #
    Diana — August 9, 2011 at 1:21 am

    I made a huge batch of this salad. I think it was even better the 2nd day when the jicama had really absorbed the lime.
    A perfect recipe for a humid summer week.


  5. #
    Candice — May 10, 2012 at 2:10 pm

    Jicama rocks!

    I actually loved this recipe so much that I included it in a spring inspired gluten free recipe round-up. Thank you for crafting such an allergy-friendly (delicious) recipe! http://bit.ly/ILMDgS



    • CATE — May 11th, 2012 @ 7:40 am

      So glad you liked it Candice… and thanks for including it in your round-up!


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