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Jicama Salad

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  • Prep 15 min
  • Total 20 min
  • Servings 8
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This tart, citrus-y salad is wonderful served chilled on a hot day.
by: Sarah Walker Caron
Updated Sep 18, 2017
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  • 4 cups julienne-cut jicama
  • 1 red bell pepper, julienne-cut
  • 1/2 medium red onion, sliced very thin
  • 1 granny smith apple, julienne-cut
  • 1 lime, juiced and zested
  • 2 tablespoons olive oil
  • 1/2 teaspoon grated fresh ginger
  • 1 small clove garlic, minced
  • Salt and pepper, to taste


  • 1
    Heat a pot of water to boiling on the stove. Add the julienne-cut jicama and blanch for two minutes. Drain immediately and rinse with cold water.
  • 2
    Combine the jicama, red pepper, red onion and apple in a large bowl, tossing well to combine.
  • 3
    Whisk together the lime juice, zest, olive oil, ginger, garlic, salt and pepper. Pour over the jicama mixture and toss well.
  • 4
    Serve immediately or chill until ready to serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Hello, Jicama! Are you familiar with this bulbous, (some would say) ugly vegetable found in Latin markets and some grocery stores? Pronounced “hee-kuh-muh”, Jicama is a root vegetable that belongs to the legume family. Its raw texture is a cross between a raw potato and a water chestnut, and it can be stratchy. The flavor is subtle, and can be underwhelming if not seasoned well. If you are trying it, I encourage you to taste it before proceeding. It can be eaten raw, and many people do. If you find it to be a little too starchy, try rinsing the cut pieces in water or blanching for two minutes. I typically blanch it, rendering the jicama a little more tender while retaining the crisp texture and faintly sweet flavor. And when I say faint, I mean F-A-I-N-T. So, what can you do with jicama? It works in stir-fries, soups, salads and more. One of my favorite dishes with jicama is my citrus-y Jicama Salad. The salad pairs crunchy jicama with tart granny smith apples, sweet red bell peppers and peppery red onions. On top, a lime-ginger-garlic dressing. Serve it with grilled chicken, tacos or just eat it alone. You can also toss in a couple of handfuls of prepared black beans too, to add a little protein. Any which way, it’s delicious!
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