Jicama Salad: Three Ways

Jicama (HEE-kah-ma), also known as yam bean, Mexican turnip or Mexican potato, is an edible root vegetable native to Mexico. In Latin America, it is commonly eaten raw and is often sold by street vendors seasoned with lime juice and chili powder. It’s an underrated vegetable and can be one of those that’s intimidating to buy/use if you aren’t familiar with it. Well have no fear! This post gives you 3 easy summer salad recipes that all use jicama.

All of these recipes are perfect for your backyard BBQs or summer time picnics and river trips. Each salad recipe is distinct in flavor, but equally quick and easy to make at home. These recipes also act as great bases to expand on. For example, for the Thai Style Jicama Salad, you could include roasted chicken or baked tofu to add some protein, or for the Watermelon Jicama Salad, add feta or ricotta salata.

Tropical Jicama Salad
[Serves 4]

1 medium jicama
1 grapefruit
1 avocado
3 Tablespoons toasted pumpkin seeds
1 small shallot, thinly sliced
2 limes
1/2 bunch of cilantro
1 small garlic clove
Salt, to taste

1. Peel and quarter the jicama, using a sharp knife and a lot of caution. Then, with a mandolin or by hand, thinly slice half the jicama in imperfect squares. Not too thin, so they still keep their crunch! Set aside.
2. Segment the grapefruit by slicing the skin off, removing all inner white bits. Following the thin flesh that separates each grapefruit slice, cut up against it on both sides to pull each citrus slice out. Do this over a bowl to catch all the grapefruit juice, squeezing the remains at the end to capture all the juice. Toss in the jicama.
3. In a food processor, add half the avocado, juice of two limes, garlic, and cilantro. Pulse to create a creamy dressing, add water to thin out if necessary. Season with salt.
4. Assemble your platter by layering jicama slices, grapefruit, avocado, shallots, cilantro lime dressing and pepitas. Sprinkle with a flaky salt, and enjoy!

Thai Style Jicama Salad
[Serves 4]

1 medium jicama
2 medium carrots
1 medium cucumber
1/2 bunch cilantro
1/4 medium red onion
Large handful of fresh mint
Large handful of basil
1/4 cup toasted, salted peanuts
1 jalapeño, seeded and thinly sliced
1/4 cup lime juice
1 Tablespoon fish sauce
1 Tablespoon honey

1. With a mandolin or by hand, quarter and thinly slice the jicama. Stack them on top of each other so they are easy to work with and julienne into matchsticks. Slice the cucumber and carrots into matchsticks. Thinly slice the red onion as well. Toss in a bowl and combine. Top off with torn basil, cilantro and mint.
2. In a small bowl, whisk to combine lime juice, fish sauce, jalapeño slices and honey to make the dressing. Pour over vegetables and herbs. Toss to completely coat.
3. Roughly chop the peanuts and sprinkle all over the salad. Enjoy!

Watermelon Jicama Salad
[Serves 4]

1 medium jicama
1 small watermelon
6 sprigs of mint
1/4 cup tamarind paste
Salt, to taste

1. Peel and quarter the jicama, using a sharp knife and a lot of caution. Then, with a mandolin or by hand, thinly slice half the jicama in imperfect squares. Not too thin, so they still keep their crunch! Set aside.
2. Thinly slice the watermelon into similar size pieces and set aside.
3. Take the tamarind paste and water it down until you reach a perfectly creamy consistency. It should be tangy, if you’d to mellow the flavor out a bit, feel free to add a teaspoon or two of honey.
4. Spread tamarind dressing on a plate and arrange jicama and watermelon, sprinkle with fresh mint and flaky salt. Serve with limes. Enjoy!