Jicama Salad

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Source: Jessica Gavin

Jicama Salad


  • 1 pound jicama

  • 1 cup cucumbershalved lengthwise, ⅛-inch thick slices

  • 1 cup red bell pepper⅛-inch thick slices

  • ½ cup red onion1-inch long and ⅛-inch thick slices

  • 1 cup mango⅛-inch thick slices

  • 1 teaspoon lime zest

  • ¼ cup lime juice

  • 2 tablespoons honey

  • 1 tablespoon apple cider vinegar

  • 2 teaspoons chopped cilantro

  • ¼ teaspoon salt

  • pinch cayenne pepperoptional

  • ¼ olive oilor avocado oil


  • Rinse the jicama under cool water to remove any dirt, and dry thoroughly.

  • Using a sharp knife, remove the top and bottom end. Starting from top to bottom, run the knife under the skin, keeping as much flesh intact as possible. Continue to turn and peel until the skin is removed. Flip to the other side to remove the remaining peel.

  • Place the jicama with the widest cut-side down on the cutting board. Cut down lengthwise into 1/4-inch thick pieces. Stack a few pieces and cut them into 1/4-inch strips. Cut into about 2-inch long pieces. Reserve 2 cups for the salad.

  • In a large bowl, add the jicama, cucumbers, bell peppers, red onion, and mango.

  • In a medium bowl, add lime zest, lime juice, honey, apple cider vinegar, cilantro, salt, and a pinch of cayenne pepper. Slowly drizzle in the olive oil, consistently whisking until a thickened dressing forms. Taste and season with more salt and cayenne pepper as desired.

  • Drizzle the dressing over the salad, gently toss to combine.


  • Recipe Yield: About 5 ½ cups

  • Serving Size: ½ cup

  • Storing: Transfer to an airtight container, refrigerate for up to 5 days.

  • Make it Vegan and Paleo: Substitute honey for pure maple syrup. 

  • Make it Keto: Add some erythritol, stevia, or blend to add sweetness. Start with a teaspoon at a time, increasing as needed to taste. 


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