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Jicama Salad Recipe

Contributors: Rebecca Clyde MS, RDN, CD

Published: September 24, 2017

Jicama Salad Recipe
Rebecca Clyde MS, RDN, CD

Jicama is prized for its sweet taste and delicate crunch. Teamed up with the seasoning in this recipe, it makes an out-of-the ordinary salad.


1 tablespoon extra-virgin olive oil
½ cup lime juice
3 tablespoons granulated sugar
¼ to ½ teaspoon cayenne pepper
½ teaspoon salt
1 medium-size jicama, peeled
1 medium-size red bell pepper, minced
½ cup minced fresh parsley


Before you begin: Wash your hands.

  1. Combine the oil, lime juice, sugar, cayenne, and salt in a large bowl; stir. Set aside.
  2. Chop the jicama and add to the juice mixture (this will prevent browning). Add the pepper and parsley; stir well.
  3. Let stand at room temperature for 30 minutes before serving. Alternatively, make a day ahead and store, covered tightly, in the refrigerator.

Variation: Peel the jicama and cut into 2-inch-long thin strips. Marinate in a combination of the remaining ingredients (except the red bell pepper). Serve as an appetizer.

Nutritional Information

Serving size: 1 Cup
Serves 6

Calories: 100; Total Fat: 2.5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 200mg; Total Carbohydrate: 19g; Dietary Fiber: 6g; Protein: 1g.

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