Jicama Salad

A refreshing, tasty, and interesting salad perfect for the summer

jicama salad1

Ok so yes, this recipe is Mexican-inspired. And yes, yesterday was Cinco de Mayo. But who says you can’t post a Mexican-inspired recipe the day after Cinco de Mayo?

No one has told me not to, so I’m doing it. And I think you’ll be really happy.

This Jicama Salad is perfect for the warmer months to come. There’s no need to turn on your oven. You only need a little time to chop all your veggies.

jicama salad2

Hold up — do you know about jicama? No? Well, let me introduce you.

Jicama is a root vegetable that is similar to a potato. You peel off its thick skin and can use it as a dipper for appetizers or as an ingredient in salads or stir fry.

Now that introductions are out of the way, let’s get back to this Jicama Salad…

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There are so many colorful veggies in this salad that it just makes me happy looking at it. However, it doesn’t taste like it’s a healthy bowl of veggies that you have to scarf down so you can enjoy the rest of your meal.

No, this salad is refreshing, tasty, and interesting. There is no lettuce, so it doesn’t feel like rabbit food. Now don’t get me wrong, I love salads, but sometimes I get tired of the same old lettuce & vinaigrette bit.

This Jicama Salad changes things up and pairs well as a side dish for almost anything — fish, chicken, steak, tofu, you name it.

My favorite is to serve a grilled piece of fish or chicken on top and enjoy!

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Alright, now go pick up some jicama and all your other veggies and keep this salad in your fridge all week for a refreshing, healthy, and tasty side

Jicama Salad

Prep Time: 20 minutes

Yield: 8 cups

Jicama Salad


  • 5 cups sliced jicama {from 2 pound jicama}
  • 1 cup sliced red bell pepper {1 pepper}
  • 1 cup sliced yellow bell pepper {1 pepper}
  • 1 cup sliced carrots {1 carrot}
  • 1/2 cup diced green onion {2 green onions}
  • 1/4 cup minced jalapeno {1 jalapeno}
  • 1/4 cup lime juice {2 limes}
  • 1/4 cup rice wine vinegar
  • 1 tsp sugar
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 2 TBSP olive oil


  1. Add the sliced jicama, red bell peppers, yellow bell peppers, carrots, green onions, and jalapeño to a glass or plastic bowl.
  2. In a small bowl, whisk together lime juice, rice wine vinegar, sugar, chili powder, garlic powder, and salt. Whisk in olive oil. Pour dressing over sliced veggies, and toss to coat.
  3. Cover and refrigerate for at least 4 hours {better if overnight}. Enjoy

What’s your favorite way to eat jicama?


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Meme Inge is a registered dietitian/nutritionist living in New Orleans, LA - notably referred as The Big Easy. Growing up surrounded by a family of cooks, Meme has always been a lover of food - both healthy and not so healthy. She started the blog Living Well Kitchen as an outlet for sharing her kitchen creations and nutrition knowledge with others. Living Well Kitchen is busting with recipes, practical nutrition advice, local restaurant reviews, fitness fun, and any other ramblings she may have. Join her as she waxes poetic about fruits & veggies and tries to make southern staples just a little bit healthier.

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