This crisp, refreshing vegetable can become a new favorite when you give it a try. Sliced into thin matchsticks, jicama adds a satisfying crunch to salads, slaws, and snack plates. Its mild, slightly sweet flavor and juicy texture make it a versatile ingredient both raw and cooked.
Jicama may appear unassuming at first, but beneath its rough, beige skin lies a bright, creamy interior with a crisp bite. Also called yam bean or Mexican potato, jicama is the edible tuberous root of a vine related to the legume family. Sizes vary from a few ounces up to several pounds, though most jicamas found in markets weigh between two and four pounds.
After peeling away the fibrous outer layer, you’ll discover a white, crunchy flesh often compared to a mix of apple and water chestnut, with a neutral, slightly sweet flavor similar to a mild potato. Because jicama is low in calories yet very satisfying to chew, it has become popular among people watching their weight. It’s naturally gluten-free and an excellent source of vitamin C, making it useful for a variety of diets.
Jicama works well raw and cooked. In Mexico it is commonly served fresh in sticks with a squeeze of lime and a dusting of chili powder for a bright, spicy snack. In everyday cooking, jicama can substitute for water chestnuts in stir-fries, be steamed or boiled, or even fried and mashed like potatoes. One of its most popular uses in the United States is shredded or julienned into slaws and salads where its crunchy texture balances softer ingredients. Combine jicama with citrus or vinegar, herbs like cilantro, and mild spices to create lively, refreshing dishes.
When selecting jicama, choose firm roots without soft spots, wet areas, or sliminess. Store uncut jicama in a cool, dry, dark place such as a pantry—avoid damp conditions or spraying with water, which shortens shelf life. Once cut, wrap and refrigerate, and use within a few days for best texture and flavor.
Below are several simple, flavorful jicama recipes to try at home. These are easy to make and highlight jicama’s crunch and refreshing qualities.
Jicama, Orange and Onion Salad
Ingredients:
2 cups torn lettuce leaves
2 fresh oranges, peeled and thinly sliced
4 thin slices red onion, separated
1 cup jicama, peeled and julienne-sliced
Cilantro-Orange Dressing
Directions: In a large bowl, place the torn lettuce. Cut orange slices into quarters and add to the lettuce with the onion and jicama. Toss gently and serve as a crisp side salad. Makes about four side-dish salads.
Cilantro-Orange Dressing
Ingredients:
1/3 cup fresh orange juice
1 tablespoon light olive or vegetable oil
1 tablespoon finely chopped cilantro
1/8 to 1/4 teaspoon chili powder
Directions: Combine all dressing ingredients in a jar or small container and shake well to emulsify. Drizzle over the salad and toss until evenly coated. Yields about 1/2 cup dressing.
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Jicama Salad with Cilantro Dressing
Ingredients:
1/4 cup olive or vegetable oil
3 tablespoons fresh lime juice
1 bunch cilantro, leafy stems only (reserve about one cup of leaves for the dressing)
1 clove garlic, minced
1 small dried chile (such as chile de arbol), soaked, deseeded, and minced
3 cups Chinese (Napa) cabbage, shredded
1 1/2 cups jicama, peeled and cut into thin sticks
1 cup carrots, shredded
Directions: In a food processor or blender, combine oil, lime juice, about one cup of cilantro leaves, garlic, and the minced chile. Process until nearly smooth and set aside. In a large bowl, toss the remaining cilantro with cabbage, jicama, and carrots. Spoon the dressing over the salad and toss to combine. Serves 4–5 as a side; yields about 2/3 cup dressing.
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Jicama-Carrot Salad
This salad blends the crispness of jicama with the sweet notes of carrots and pineapple for a refreshing side dish reminiscent of Waldorf or carrot-raisin salads.
Ingredients:
2 cups peeled, cubed jicama
2 carrots, shredded
1 stalk celery, sliced
1/2 cup crushed pineapple, drained (reserve 2 tablespoons of the juice)
3 tablespoons coarsely chopped walnuts
2 tablespoons raisins
1/3 cup mayonnaise or preferred salad dressing
Lettuce leaves for serving
Directions: Toss the jicama, shredded carrots, celery, drained pineapple, walnuts, and raisins in a bowl. Mix the mayonnaise with two tablespoons of the reserved pineapple juice, then spoon the dressing over the salad and toss to coat thoroughly. Chill before serving and present on a lettuce-lined platter. Makes about five servings.
Jicama’s mild flavor and crisp texture make it a versatile ingredient for fresh, bright dishes. Use it raw for crunch, or cook it gently to retain a pleasant bite while blending with other flavors. Experiment with citrus, herbs, and chilies to create your own signature jicama salads and sides.