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If you haven’t worked with jicama before, here are frequently asked questions about it.
To make this salad is incredibly easy. Start with a sharp knife. Cut off both ends of the jicama. Lay the jicama on one of those flat sides. Using your knife, start at the top and cut the skin off from top to bottom in large strips working your way around the vegetable. When completely peeled, slice into 1/4 inch slices and then cut those into julienned shaped strips. Put all the jicama in a bowl.
![Jicama Salad | My Curated Tastes](https://mycuratedtastes.com/wp-content/uploads/2023/05/Jicama-Salad-3-768x768.jpg)
Next, peel your clementines and remove any excess pith around each segment. Add those to the same bowl.
Chop your parsley or cilantro and add to the bowl. I give you that option because there are many who don’t like cilantro. They say those people have a certain enzyme in their body that make it taste like soap. If that is the case for you, flat leaf parsley is the perfect substitute. Note: the infused olive oil is so mildly flavored with cilantro that no one that has had is disliked it. It is actually quite good.
![Jicama Salad | My Curated Tastes](https://mycuratedtastes.com/wp-content/uploads/2023/05/Jicama-Salad-4-768x768.jpg)
Lightly season the fruit and vegetables with salt and pepper.
![Jicama Salad | My Curated Tastes](https://mycuratedtastes.com/wp-content/uploads/2023/05/Jicama-Salad-5-768x768.jpg)
In a separate bowl, whisk your vinaigrette ingredients. The specialty olive oil and vinegar are well worth the investment because the flavors are incredible. However, you can always substitute plain olive oil and lemon juice for the OO and vinegar in this recipe. That will work.
![Jicama Salad | My Curated Tastes](https://mycuratedtastes.com/wp-content/uploads/2023/05/Jicama-Salad-1-768x768.jpg)
![Jicama Salad | My Curated Tastes](https://mycuratedtastes.com/wp-content/uploads/2023/05/Jicama-Salad-2-768x768.jpg)
Add the dressing to the fruit and vegetable bowl and gently toss to coat. You can let this sit for 1/2 hour before serving. You can also refrigerate. This salad will be good for up to two days but I doubt it will last that long.
If you haven’t worked with jicama note that it should be eaten right away. It is packed with liquid and crisp and crunchy. If it sits overnight or longer it starts to get soggy. While still fine to eat, it will lose the crunch I love so much. So, plan on eating it right away. Also, try my Jicama Shrimp Wraps. I use store bought Jicama sheets (they are like small tortillas made from jicama) for the dish and they are fabulous. Think of them as an alternative to a lettuce wrap. So light and crunchy.
![Jicama Salad | My Curated Tastes](https://mycuratedtastes.com/wp-content/uploads/2023/05/Jicama-Salad-6-768x768.jpg)
Like this recipe? Be sure to try some of my other favorite salad recipes.
Wheat Berry, Cherry & Pistachio Salad
Lime and Blackberry Fruit Salad
![Jicama Salad | My Curated Tastes](https://mycuratedtastes.com/wp-content/uploads/2023/05/Jicama-Salad-Featured-Image-150x150.jpg)
Jicama Salad
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 Cup Patricia and Paul Sicilian Lemon White Balsamic Vinegar
- 3 Tsp. Honey
- Kosher salt and freshly ground black pepper
- 1/4 Cup Patricia and Paul Cilantro and Roasted Onion Olive Oil
- 1 Small Jicama, peeled and julienned
- 3 Clementines, segmented
- 1/4 Cup Cilantro or Flat leaf Italian parsley, chopped
- 2 Green onions, chopped
- 1/2 – 1 Jalapeño, seeded and minced
- Flaky sea salt, for sprinkling
Instructions
- In a mixing bowl, whisk together the vinegar and honey. Season with the kosher salt and black pepper then stream in the olive oil while whisking constantly.
- In a separate bowl, add the jicama, clementines, green onion, cilantro or parsley and jalapeno. Add the vinaigrette and gently toss to combine.
- Taste. Adjust seasoning and finish with a sprinkle of flaky salt.