There’s nothing quite like the cool, crisp bite from a refreshing jicama salad. This recipe features fresh jicama, mandarin, onion, and parsley.
The first thing that strikes you is the crunchy and earthy sweetness of jicama harmonizes with the citrusy mandarins. Jicama, with its water chestnut-like texture, contrasts wonderfully with juicy mandarin segments. And I just can’t get enough! 😁
It’s a breeze to prepare, making it a perfect choice for those lazy, sunny afternoons when you’d rather not spend hours in the kitchen.
Simply peel and dice the jicama, segment the mandarins, chop some parsley then toss them together. A drizzle of lemon juice and extra-virgin oil lends a tangy sweetness, bringing all the elements together. Every bite is like a burst of sunshine!
Refreshing Jicama Salad – Why You’ll Love This Recipe
- This salad is so light and refreshing during those warm sunny days.
- It has only a few simple ingredients.
- A quick and easy-to-make side dish that pairs well with most main dishes.
- This recipe is versatile. You can add more veggies and fruits that suit your own taste.
Ingredients
- 1 cup jicama (cut into small cubes)
- 1 cup mandarin, skin removed, and dice
- 1/4 pc yellow onion (thinly sliced)
- 1/4 cup parsley, stem removed, finely chopped
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
How To Make This Jicama Salad Recipe
- Add the diced jicama and tangerine to a large mixing bowl.
- Using a sharp knife, slice the onions thinly and add them to the jicama and tangerine mixture.
- For the dressing, season with sea salt and black pepper. Squeeze the lemon or lime to drizzle the juice over, and sprinkle the chopped parsley on top. Toss the salad to bring it together.
- Serve or chill in the fridge until it is time to serve for a more soothing temperature.
Jicamas In Cooking
Jicama (pronounced hee-kah-mah) is the root vegetable of a plant known botanically as Pachyrhizus erosus. Native to Mexico, it is also commonly referred to as the Mexican yam bean or Mexican turnip.
It has a crisp, white flesh that is slightly sweet and nutty, with a texture often compared to a water chestnut or pear. It is very refreshing and can be eaten on its own or added to salads, salsas, or slaw.
In Mexican food, jicama is often served with chili powder and lime juice for a tangy and spicy flavor as a side for tacos, making it a popular street food snack.
In the Philippines, it is also a popular street food and is served on a stick and topped with sauteed shrimp paste called “bagoong”.
It is also used in a variety of other dishes, providing both flavor and texture to your meals.
Tips, Variations, And Substitutions
🥗 Apples – For a tart and crunchy element you may add sliced apples to the jicama salad. This will make your salad heartier and more filling as well.
You can peel them for a cleaner look but note that the fiber is in the skin and it adds an appetizing red color. You can grill your apples for a smoky flavor if you prefer it.
🥗 Avocado – This will add a creamy texture and a vibrant green color to the salad. Not to mention avocadoes are nutritious as well.
🥗 Cucumber – They offer another layer of freshness and crunch to our salad. Once again, you can peel them but you lose on the much-needed fiber content.
🥗 Cilantro – A vibrant and flavorful herb. You can add chopped cilantro or replace the parsley with it. Note that cilantro’s taste is quite strong and must be used sparingly as it can overpower the other ingredients used in our jicama salad.
🥗 Olive oil – You can add a little bit of this to make your very own vinaigrette with the other seasonings in our salad. Olive oil will add a velvety feel and richness to this recipe.
Frequently Asked Questions
The more fruits and veggies the better! These fruits will add a tart taste and crisp texture to your salad and will compliment the jicama nicely.
This salad has already been seasoned with salt, pepper, lemon juice, and parsley.
But if you really want a separate dressing you may take the seasonings mentioned and add whisk it with olive oil to make your own condiment.
You absolutely can! Aside from crunchy vegetables such as cabbages or carrots, you can make your homemade jicama slaw by using julienned jicama.
JICAMA SALAD RECIPE
Ingredients
- 1 cup jicama peeled and small dice
- 1 cup mandarin skin removed and dice
- ¼ pc yellow onion thinly sliced
- ¼ cup parsley stem removed and finely chopped
Easy dressing
- 2 tbsp lemon juice
- ½ tsp salt
- ¼ tsp cracked black pepper
Instructions
- Peel and dice jicama and add the diced jicama and tangerine to a large mixing bowl.
- Using a sharp knife, slice the onions thinly and add them to the jicama and tangerine mixture.
- For the dressing, season with sea salt and black pepper. Squeeze the lemon or lime to drizzle the juice over, and sprinkle the chopped parsley on top. Toss the salad to bring it together.
- Serve or chill in the fridge until it is time to serve for a more soothing temperature.
Nutrition
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