Jicama Salad Recipe

Jicama is the name of a native Mexican vine, however, with jicama one refers to the plant's edible tuberous roots. There are other names of the jicama vegetable as well. It is known as yam bean, or simply yam or Mexican turnip or Mexican potato as well. Jicama is famous for its nutrition and is composed of 86 to 90% water. It is high in carbohydrates in the form of dietary fiber and also contains protein and lipids. It is particularly rich in Vitamin C and Vitamin E. Hence, jicama salads have become very popular these days. Jicama looks like a over-sized Russet potato, but has a crispy, crunchy flesh, similar to water chestnut or an apple, but it is not as sweet as an apple.

Salad Recipes - Jicama Salad Recipes

Jicama salad is often served alongside tacos, refried beans. To make jicama salad, julienned jicama is used. The tuber is cut into small pieces and the salad often resembles more of a slaw, than chunky pieces of jicama salad.

Jicama Salad # 1
If you are going to serve this orange jicama salad as a side dish to a spicy Mexican dish such as enchiladas, etc., then you do not need to add olive oil or avocados. However, if you are going to serve the salad on its own, then it is recommended you do add olive oil and chopped avocados to the salad.

Ingredients

• Large Jicama (approximately 1 to 1 ½ pounds) 1
• Red Bell Pepper (finely diced) ½
• Yellow Bell Pepper (finely diced) ½
• Green Bell Pepper (finely diced) ½
• Red Onion (chopped) ½
• Cucumber (seeded, chopped) ½
• Orange (peeled and cut into quarters) 1
• Fresh Cilantro (chopped) ½ cup
• Lime Juice 2 tbsp
• Pinch of Cayenne
• Pinch of Paprika
• Salt to taste
• Avocado (optional) chopped ½
• Olive Oil (optional) 2 tbsp

Method

Peel and cut jicama into cubes. It is better to cut the jicama into half first and then work with it. In a mixing bowl, mix together lime juice, cayenne, paprika, salt and olive together. Then add jicama, bell peppers, chopped onion, cucumber, orange and cilantro and mix well. Let the salad sit for at least 30 to 45 minutes before serving. You will be able to serve 4 people with this salad.

Jicama Salad # 2
For this salad recipe, you will have to slice jicama into thin slices, as thin as matchsticks. This may take some time, but you will definitely love the end product.

Ingredients

• Jicama Root (peeled and sliced into matchstick thin slices)
• Salt 1 tsp
• Sugar 2 tsp
• Limes (juiced) 2
• Romaine (chopped) 2 hearts
• Fresh Cilantro Leaves (finely chopped) 2 tbsp
• Ground Cumin ½ tsp
• Extra Virgin Olive Oil 3 tbsp
• Freshly Ground Black Pepper a dash

Method

Place jicama in a mixing bowl and sprinkle salt and sugar on it. Then add juice of 1 lime and set the jicama aside for 15 to 20 minutes. Keeping jicama aside will soften jicama a little. Till then, you can arrange on a serving plate. On top of romaine place jicama strips. In another bowl place juice of 1 lime, cilantro and cumin and mix together. Then whisk in extra virgin olive oil into the lime mixture. Pour the jicama salad dressing, just prepared over the jicama and season with salt and pepper.

Jicama Salad # 3
This is one of the great, light and refreshing salad recipe with a fabulous combination of flavors. One of my favorites, when I am in my 'no carbs' at night mood.

Ingredients

• Jicama (julienned) 1 large
• Carrots (julienned) 2 large
• Red Onion (finely sliced) 1 cup
• Red Pepper (julienned) ½
• Yellow Pepper (julienned) ½
• Tomato (julienned) 1
• Fresh Lime Juice 3 tbsp
• Red Wine Vinegar ¼ cup
• Honey 1 tsp
• Olive Oil 2 tbsp
• Cilantro (chopped) 2 tbsp
• Pinch of Cayenne
• Salt and Freshly Ground Pepper to taste

Method

In a small bowl, whisk together lime juice, red wine vinegar, honey, olive oil, cayenne, salt and pepper. In a mixing bowl, combine jicama, carrots, red onion, peppers and tomato together. Pour the salad dressing and mix well. At last add cilantro to the salad and let the salad sit for 30 to 45 minutes, before you serve it.

These were just few of the jicama salad recipes. You can add other vegetables of your choice to the salad. Tofu, soy chunks, chicken, Brussels sprouts etc. combined with jicama also makes for a wonderful combination. If you like spice, you can chili sauce to the salad as well. I often use kosher salt to make my salads, may be it is something that you may want to try out as well.