(HE kuh muh) A large, tuberous root vegetable with pale brown, thin skin and crisp white meat. Jicama resembles a large, brown turnip. The skin peels off easily to reveal pure white, potatolike meat that has a clean, crisp bite and a mildly sweet flavor. It is peeled before using and is eaten raw or cooked.


  1. Grated Raw Beet Salad with Jicama , Avocado, and Orange

    Raw beets taste similar to raw carrots in that they're sweet, juicy, and crisp. Jicama , a Mexican root vegetable that looks like a large, pale, round potato, is crunchy and mild when peeled and eaten raw. If you can't find jicama , simply substitute cubed cucumber in this salad.

  2. Jicama and Pepper Stir-Fry

    Jicama (HE-kuh-muh) is often used in Mexican and Asian cooking. Its white flesh has a crunchy texture and delicate flavor. When lightly cooked in this ginger-accented vegetable dish, it retains its crispiness.

  3. Jicama -Apple Slaw

    Crunchy jicama and apple plus oranges and avocado combine in this crisp and refreshing dairy-free slaw.

More »


  1. Creamy Coleslaw vs. Healthy Jicama : Battle of the Summer Sides

    Wed, 26 Jun 2013

    Creamy Coleslaw , ready in 20 minutes, or Jicama Coleslaw , which takes longer (but only because the dish ..... low-cal, super-healthy recipe for Jicama Coleslaw . You start with the same shredded cabbage ..... perfect for a backyard barbecue — Jicama Coleslaw is what you might want to take the

  2. Fruity Guacamole Recipes to Try Now

    Thu, 19 Jun 2014

    tablespoons cilantro, finely chopped ¼ cup mango, small dice ¼ cup jicama , small dice 2 tablespoons chipotle puree, or to taste 2 tablespoons ..... Add onion, tomato, serrano, cilantro, lemon, mango, and jicama , toss until ingredients incorporate evenly. 3. Add the chipotle

  3. How to Make a Chopped Salad for Dinner

    Wed, 23 Jul 2014

    bite-size pieces. A Crunchy Vegetable Crunch is a key component of any chopped salad so consider diced or sliced cucumber, jicama , carrot, fresh beets, or even shredded Napa cabbage. Softer Vegetables I love roasted vegetables in salads because they lend

More »
Back to Top