Mexican Jicama Salad

Summer brings gatherings, long hot days and the want to not heat up the kitchen. Which is why we love this mexican jicama salad recipe.

We are serving our yummy jicama salad in our Pampa Bay Salerno round serving dish. Click here to view our full selection of Pampa Bay.

It’s light, fresh, low calorie and well yummy! Let’s make some.


When choosing a jicama, select a medium sized for better flavor. Jicama is native of Mexico, a potato-like root vegetable with a slightly sweet taste. It is low in calories, sugar, and fat but high in fiber and is a good source of vitamin C. Eaten raw is resembles the flavor of a potato.

Always peel your jicama, the flesh is the only portion that should be eaten. You can substitute any color bell pepper and add your favorite vegetables such as carrot.

What you’ll need:

  • 1 medium jicama {about 1 1/2 lbs}, peeled  julienned
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 orange bell pepper, julienned
  • 1/2 red onion, julienned
  • 1 large cucumber, seeded julienned
  • 1 jalapeno, seeded and diced
  • 1/2 c chopped fresh cilantro chopped
  • 1/3 cup lime juice
  • 1 tsp cumin
  • 2 T olive oil
  • Salt & pepper to taste

We chose to julienne all of our vegetables with the exception of the jalapeno which we diced. There is no wrong way to slice or dice the veggies, it’s a matter of preference.

Place all of your veggies into a large bowl, drizzle with lime juice and olive oil, sprinkle with cumin, salt and pepper. Toss until all veggies are coated well, cover and refrigerate.

It’s yummy immediately, but best if chilled for at least an hour. You can definitely make this ahead of time. When you’re ready, put some chicken on the grill and serve it with your jicama salad.


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