Jicama Salad (Mexico)

READY IN: 20mins
Recipe by Acerast

A refreshing and crunchy salad with just a hint of "heat". This is from The American Cafe Market in Washington DC. We have to thank our Mexican neighbors for introducing us to jicama!! :)

Top Review by Cook In Southwest

While this recipe is OK if you have a timid tongue, I felt it was just too bland. I added juice of a small lime (about 1 Tbsp.) and that improved it, I thought. Maybe some more onions woulbe be OK, and more cilantro too. However, I do not recommend more cayenne. That amount was spot on. (Any more would make it hot.) I doubt I will make this again, but I'll enjoy the one I made last night at least for another 24 hours. It will be interesting to see how long this stays good, as the vegetables are fairly wilt-proof, making this a good make-ahead salad.

Ingredients Nutrition


  1. Peel, then slice the jicama in half length-wise and cut it into julienne "sticks" 2-inch by 1/8-inch.
  2. Split the zucchini in half and cut it into 2-inch by 1/8-inch julienne "sticks".
  3. Peel, halve and slice the carrot into 2-inch by 1/8-inch julienne "sticks".
  4. Cut the red onion into 1/8-inch half moons.
  5. Combine the vegetables into a salad bowl.
  6. In a small bowl combine the oil, vinegars, honey, salt , cayenne and cilantro.
  7. Add the dressing to the vegetables and toss to mix well.

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