Living in the northeastern United States, jicama is not a vegetable we are used to eating. It is best grown in climates that don’t get frost and it only shows up rarely in our local grocery store. The first time I had jicama was in Arizona at a Mexican restaurant and it was very tasty. It is slightly sweet and crunchy and tastes delicious raw. I made this salad to go along with a Mexican meal and we both loved it! My husband particularly liked how light and refreshing it was. It has a texture similar to water chestnuts, so it could be used in Oriental cooking as well. The only thing that has to be done to it is peel the outer skin, just like you would for a turnip. Then, it can be chopped, sliced, diced, shredded, etc. It can also be steamed, baked, boiled or fried.
The spices I added can be adjusted to suit your own tastes and the possibilities are endless for add-ins. This recipe was adapted from the Allrecipes.com website. For something light, crunchy, and refreshing, give jicama a try! It’s naturally gluten-free, low-fat, high in Vitamin C and fiber and very versatile. Just look at the “Related Articles” at the end of this post — I’m going to try each one of them!!
1 medium jicama, peeled and sliced julienne-style
6 radishes, chopped
¼ cup chopped fresh cilantro
3 tablespoons lime juice
1 teaspoon chili powder
¼ teaspoon crushed red pepper flakes
Combine all ingredients in a medium bowl and mix until blended. Keep refrigerated. Makes 4 to 6 servings.
- Green Vegetable Salad (jazzinthekitchen.wordpress.com)
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