Jicama Salad

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My jicama salad mixes the flavors of jicama and clementine segments with cilantro and roasted onion olive oil and lemon infused white balsamic vinegar for the perfect salad . Try this as a side dish at your next Mexican Fiesta . It is perfect with Shrimp Fajitas with Homemade Guacamole, Mini Ranchero Shrimp Tacos or The Best Sheet Pan Steak Fajitas.

If you haven’t worked with jicama before, here are frequently asked questions about it.

1. What is jicama?

Jicama is a root vegetable that originated in Mexico. It is also known as the Mexican yam bean, Mexican turnip, or Chinese potato.

2. What does jicama taste like?

Jicama has a crisp, juicy texture similar to an apple or pear, and a slightly sweet, nutty flavor.

3. How do you prepare jicama?

Jicama can be eaten raw or cooked. To prepare it, peel off the tough brown skin using a sharp knife (like you would any melon or large citrus fruit), then slice or dice it as desired. It can be eaten raw in salads, salsas, or as a crunchy snack, or cooked in stir-fries or soups.

4. Is jicama good for you?

Yes, jicama is a healthy food. It is low in calories and high in fiber, vitamin C, and potassium. It also contains antioxidants and prebiotic fiber that can help support a healthy digestive system.

5. Where can I buy jicama?

Jicama can be found in most grocery stores and supermarkets, usually in the produce section near the root vegetables. I’ve found it at my local Ralphs but also at Whole Foods, Trader Joes and Sprouts markets.

6. How long does jicama last?

Jicama can last for up to two weeks when stored in a cool, dry place. Once it is cut, it should be stored in the refrigerator and used within a few days. I find that it doesn’t last more than two days so plan on eating it right away after you peel it.

7. Can I eat the skin of jicama?

No, the skin of jicama is tough and fibrous and is not usually eaten. It should be peeled off before consuming the flesh of the vegetable.

8. Is jicama a good substitute for potatoes?

Yes, jicama can be used as a low-carb substitute for potatoes in many recipes. It has a similar texture and can be cooked in a variety of ways, including roasting, boiling, or frying.

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.

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.

Next chop your green onion and jalapeno. You decide how much heat you want in the salad. 1/2 a jalapeno works for me but you decide. Taste the salad to determine if you want more.

Lightly season the fruit and vegetables with salt and pepper.

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.

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.