Jicama Salad | My Curated Tastes
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Jicama is a root vegetable that originated in Mexico. It is also known as the Mexican yam bean, Mexican turnip, or Chinese potato.
Jicama has a crisp, juicy texture similar to an apple or pear, and a slightly sweet, nutty flavor.
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.
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.
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.
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.
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.
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.
Jicama Salad | My Curated Tastes
Jicama Salad | My Curated Tastes
Jicama Salad | My Curated Tastes
Jicama Salad | My Curated Tastes
Jicama Salad | My Curated Tastes
Jicama Salad | My Curated Tastes
Jicama Salad | My Curated Tastes

Jicama Salad

This light and refreshing salad combines jicama and clementines and is dressed in a cilantro, onion and lemon vinaigrette.
5 from 1 vote
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Soups & Salads
Cuisine Mexican
Servings 6 Served
Calories 7 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • In a mixing bowlwhisk 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.


Calories: 7kcalCarbohydrates: 2gProtein: 0.01gSodium: 0.1mgPotassium: 1mgFiber: 0.01gSugar: 2gVitamin C: 0.01mgCalcium: 0.1mgIron: 0.01mg
Keyword healthier choice, salad
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