Jicama Salad

This is one of my favorites. I always keep some on hand for lunch. Jicama, pronounced HE cum uh, is a starchy root vegetable from Mexico also known as Mexican Yam or Mexican turnip. They are inexpensive, taste great, and available at Walmart. The flesh is white, firm and crispy, not unlike an apple. They are mostly eaten raw but are also used routinely in stir fry and low cal fries. The glycemic load for raw jicama is 2 as compared with boiled potatoes at 21.

This slaw is great on sandwiches & a perfect side for cookouts. Way healthier and safer than mayo based salads.

Jicama Salad


    For the Salad
  • Jicama, about 2 cups cut into matchsticks
  • Red or Yellow Bell pepper, about 1/2 pepper or 1 cup cut into julienne strips
  • Carrot, about 1 cup cut into matchsticks
  • Craisins, about 1/4 cup, if desired
  • For the Dressing
  • Juice of one lime, about 2 Tbsp
  • 1 Tbsp Maple Syrup or sugar
  • 1 Tbsp Rice Vinegar or other vinegar to taste
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper, chili powder, or cajun seasoning


  • Peel the skin from the jicama and cut into matchstick size pieces or so
  • Core the pepper, slice down the ribs, remove the ribs and julienne. I usually cut into thirds after julienning.
  • Peel the carrots, remove the ends, and cut into matchsticks about 2 inches long
  • Dressing
  • Whisk all dressing ingredients in a small bowl and put aside
  • Throw a handful of craisins into the bowl of dressing to plump them
  • Finish
  • Mix dressing with vegetables and toss


Store in sealed container in the fridge for up to a week - stays crunchy the whole time. Add some slivered almonds on top when serving.

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