Jicama Salad

  • Prep Time: 20 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 6
  • About This Recipe

    “This salad is excellent with any meal. It is crisp and refreshing. I like it because you can prepare it well in advance of the meal.”

    Ingredients

  • 1jicama( 1 1/4 to 1 1/2 lbs)
  • 1smallcucumber, unpeeled
  • 1/2 cupred onion, slivered
  • 2tablespoonsfresh lime juice
  • 1/2 teaspoongrated lime rind
  • 1clovegarlic, minced
  • 1/4 teaspoonsalt
  • 1/4 teaspoondried chili
  • 3tablespoonslite olive oil
  • green leaf lettuce( enough to dress the edges of the bowl)
  • Directions

  • Pare the Jicama; cut lengthwise into 8 wedges; cut wedges crosswise into 1/8″ slices.
  • Cut cucumber lengthwise and scoop out the seeds.
  • Cut halves crosswise into 1/8″slices.
  • Combine Jicama, Cucumber And Onion in a large bowl.
  • Toss lightly.
  • Mix lime juice, lime rind,garlic, salt, and chili in a small bowl.
  • Gradually add oil continuously whisking until thoroughly blended.
  • Pour dressing over Jicama mixture, toss lightly to evenly coat the salad.
  • Refrigerate 1-2 hours , covered, to blend the flavors.
  • Just before serving line a shallow salad bowl with the lettuce leaves and spoon salad on top.
  • Reviews

  • “We really liked this salad. Nice to have something different. I made this in the morning and it was still crisp and very delicious when the meal was ready that evening. The lime flavor was perfect on this, and the jicama and cucumber was a great combination. Thanks Bergy!!”

  • “Yes, definitely too much jicama. I thought mine was small enough that I could use just one, but nope.I added an avocado, chopped into the salad also, which I enjoyed.”

  • “Made this last night to go with chicken enchiladas…Wow what a hit!We all loved this and finished it up as a snack after dinner.I did use half a jicama as suggested and two small cucumbers and a 1/2 cup of onion.Will be making this again.Thank you!”

  • “I used 1/2 a jicama with the onion and cucumber called for in the full recipe.It was sprinkled at serving time with chili seasoning. Makes a delightful light and refreshing salad for a Mexican theme dinner.”

  • “This was a hit. We went to Belize this winter, and had our first Jicama. Since I wanted to share this great root, I made this for a dinner party. Just before serving I also added orange slices, as well as some slivered red pepper, and served it over butter lettuce. Everyone loved it thanks!”

  • “Most of us loved this(8yo didn’t, of course)!This was my 1st time using jicama & although it’s a bit of a pain to pare, it’s delicious.I found that 1 jicama needed more onion & cukumber than this recipe called for (or use 1/2 jicama!)This is a wonderful, light, refreshing salad.”

  • “Delicious! I love the crispness of the jicama and this was very easy and quick to prepare. Really a great addition to any meal. Thanks Bergy!”

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