Jicama Salad, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia
Cuisine: Mexican
Prep Time: 5 minutes
Servings: 6 servings
This fresh jicama salad was inspired by the many plates full of crisp jicama with lime and chile powder that my mom used to prepare for us.

The jicama, also known as Mexican turnip, is an edible tuberous root. The texture is crisp like an apple, but only slightly sweet. Jicama is not only popular in Mexico, but is used in Asian cooking as well. It can be used in savory dishes, salads and salsas. When I don’t find jicama in the Latin produce section, I often find it in the Asian section of fresh products at my favorite market.

If you need to find a substitute for jicama, you could use parsnips or chayote squash. They have a similar texture, with the parsnip being sweeter. Just make sure to keep the parsnips covered in water with a bit of lemon juice, as that will keep them from quickly turning brown.


  • 4 cups jicama chopped
  • 3 Roma tomatoes seeded
  • 2 jalapeño peppers seeded
  • 1 small white onion sliced into thin strips
  • 1/4 cup cilantro chopped
  • 3 key limes juiced
  • 1 tablespoon chlie limon powder
  • salt and fresh cracked pepper to taste
  • 3 tablespoons olive oil

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  1. Slice all the ingredients in a julienne cut or matchstick size.
  2. Combine all the ingredients in a bowl and toss to combine.
  3. If it’s too tart for your liking, you could mix in a little honey or agave nectar.
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