Jicama, also known as the Yambean or Mexican potato, looks like an oversized Russet potato. But once you peel the skin, you quickly discover that jicama has a crispy, crunchy flesh, sort of like a water chestnut or an apple (but not as sweet as an apple).
Jicama is a wonderful change of pace in a slaw recipe, because it's so refreshing. Jicama is also quite healthy; it's particularly rich in fiber, Vitamin C and Vitamin E.
Jicama salads go very well with all sorts of barbecue-style recipes, from juicy Southwestern burgers to grilled chicken or kebobs. Jicama slaw is also delicious with fajitas and any kind of spicy Mexican food.
When buying jicama, look for unblemished skins and a vegetable that is a relatively heavy weight for its size. You can keep unpeeled jicama in the vegetable crisper in your fridge for up to three weeks.
Jicama Salad
- 1 large jicama
- 2 large carrots, peeled and shredded
- 1 red pepper, cut into very thin matchstick slices
- 1/2 cup radishes, shredded
- 1 large cucumber, peeled, seeded and cut into very thin matchstick slices
- juice from three limes
- 1 Tbsp. lime zest
- 2 Tbsp. rice vinegar
- 2 Tbsp. ancho chili powder
- 2 Tbsp. honey
- 1/2 cup canola oil
- 1/4 cup fresh cilantro, finely minced
- kosher salt and freshly-ground black pepper to taste
Use a vegetable peeler or a paring knife to peel the jicama. Shred finely using a box grater or the shredding blade of a food processor. Place shredded jicama, carrots, red pepper, radishes, and cucumber in a large salad bowl.
In a small bowl, whisk together the lime juice, lime zest, rice vinegar, ancho chili powder, honey and canola oil. Stir in the cilantro and season with salt and pepper. Pour over the jicama salad. All the flavors to marinate for about 15 minutes at room temperature before serving.
Serves 6.
Per serving: 280 calories, 19 g fat (1 g saturated fat), 0 mg cholesterol, 28 g carbohydrate, 11 g fiber, 3 g protein, 115% vitamin A, 122% vitamin C, 4% calcium, 9% iron
For more great salad recipes, see also:
- Broccoli Salad -- Perfect for cookouts
- Carrot Raisin Salad -- A classic that's packed with Vitamin A
- Christmas Salad -- Despite its name, it's really best in the summer and fall when raspberries are in season
- Cool Whip Jello Salad -- A refreshingly light dessert or picnic side dish
- Pea Salad -- A great crunchy make-ahead recipe
- Quinoa Salad -- A cold quinoa salad that has the flavors of a Waldorf salad
