Colorful Jicama Salad

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Jicama Salad

Next to parsnip, jicama was a vegetable that I have always wanted to try but shied away from picking it up wondering if it would taste any good. The positive experience with parsnips, after baking the vegan parsnip muffins gave me the courage to pick up a jicama too. I was cautious and just got one jicama. I Googled for “jicama recipes” and saw a lot of jicama salad recipes. That’s when I found out that jicama was not pronounced as jicama with a “j” but it was actually pronounced as “hicama”. This looks round like a turnip but with brown skin. I was very eager to find out how it tasted. So peeled it, cut it in half and tasted a tiny bit of it. It was nothing like what I had expected it to taste. It had a light texture and tasted almost like a pear, an Asian pear to be specific. I imagined that it would have the feel and taste of a raw potato. But I couldn’t have been more wrong.

I browsed a couple of jicama salad recipes and created my own version adding to the already big list. The beauty and taste of the salad is purely dependent on how thinly you can slice the vegetables. If you have a mandolin sitting in a box collecting dust, this is the time you have to take it out or else you would need a ton of patience and time and do it with a knife like I did. But I have to say that all the cutting was really worth the time because the salad looked incredible and tasted great. The jicama gave a nice crunchy texture and the avocados the creaminess. I served it on a romaine lettuce leaf and it was all gone in no time.

Colorful Jicama Salad Recipe

Prep TimeCook TimeMakes
20 to 30 MinsNo Cooking4 Servings
Colorful Jicama Salad The tastiest and beautiful way to get your daily serving of vegetables is making this colorful jicama salad.
For the salad:
  • 1 jicama peeled, julienned
  • 1 cup carrot, peeled and julienned
  • 1/2 cup radish, julienne
  • 1 mango ripe, peeled, julienned
  • 1 cup julienned cucumber
  • 1 cup julienned red pepper
  • 1 cup thinly sliced onion
  • 1/2 avocado peeled and cubed
For the dressing:
  • 2-3 tablespoons extra-virgin olive oil
  • 1 tablespoon lime juice
  • 1/4 cup cilantro, finely chopped
  • cayenne pepper and salt as needed

  1. In a large bowl, combine all the vegetables and set it aside.
  2. In a small bowl whisk together the dressing ingredients and mix it with the prepared vegetables. Let it sit for at least 30 minutes (preferably in the refrigerator) before serving.
My Notes:
  1. You can omit or include any vegetable of your choice. I wanted the salad to look colorful so tried to include a variety of color. Red cabbage, orange or yellow bell pepper, thinly sliced spinach are some other options.



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