Thursday, April 12, 2012

Jicama Salad

Have you tried jicama?  It is a crisp, white fleshed tuber with almost a bland taste.  The crispy part is what is important.  It can easily be added to any salad to brighten up other vegetables.  When cut into small sticks, it has the consistency of water chestnuts.

We have had two salads this week with this crisp vegetable.  Just peel and cut and add vegetables that you have in your refrigerator.  Then, a quick vinaigrette and you have a very nice salad.

Jicama Salad
recipe courtesy of Bobby Flay

1 large jicama, julienned
2 large carrots, julienned
1 cup red onion, finely sliced
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 tomato, julienned
1/4 cup lime juice
1/4 cup red wine vinegar
1 teaspoon honey
2 tablespoons olive oil
pinch of cayenne
salt and freshly ground pepper
2 tablespoons chopped cilantro

Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl.  Whisk together lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste.  Add the cilantro and let sit for 30 minutes.

I know that there are several of you out there who proclaim you do not like cilantro.  I truly believe it is one of my favorite herbs.  As with all things that taste strange to you, I only put this thought into your mind.  Give it one more try.  Cilantro and lime together to a perfect combination.  I really think you will like this salad.


  1. This sounds so fresh and healthy Susan. Love the colorful peppers in it. I haven't had jicama in too long.

    You can always count on Bobby Flay to have something pretty and tasty too.

  2. I have discovered it is native to Mexico, North and South America, think I may struggle to find it in France! At least if I see then name I will know what it is. Take care Diane

  3. I have heard of jicama but I have not eaten it. It sounds like a versatile vegetable (it is a vegetable?)

  4. Such a fresh and colorful salad! I love cilantro and it is sprouting all over in my garden right now;-)

  5. Jicama is used a lot in Mexican cooking. I saw some at the walmarts the other day and almost got one. This salad looks yummy!

  6. Yum! What a creative and yummy dish!

  7. I have seen this but had no ideas how to prepare it; thank you for sharing this great looking salad. I have to try this.

  8. I've tried it but didn't really have a clue what to do with it....Thank you for this great idea.

    Still doubt I'll ever like cilantro. I've heard it is a genetic thing that makes it taste like bugs ground up in soap to some of us, including me. But I love ground coriander. Isn't that odd. Coriander and garlic is a great seasoning for chicken.

  9. I love jicama but I forget about it! Thanks for the reminder and the yummy salad recipe!!

  10. Susan, this is one of Evan and my favorite recipes!! And, we love jicama ANY way you can prepare it. I think in my early 20s I didn't care for cilantro, but it is a staple for us. Love it now.

    I can't thank you enough for your prayers and encouragement. I am being held in a cloud of tender mercies. Thank you. t.

  11. I see it in the market, Susan, but I have yet to put it in a salad. This looks colorful, crispy and healthy. Love Bobby Flay!

  12. Hi Susan! This salad looks like a perfect side for a Spring day! I will be on the look out for jicama :) Happy to be your newest follower!

  13. I have tried jicama and to me, it almost tastes like a raw potato but with a slightly cleaner taste. I am one of those that don't like cilantro, especially in big doses but I will take your recommendation and try it again. Lovely salad!