Jicama Salad Recipe

Chef Michael

This Jicama Salad Recipe is a refreshing, crunchy Mexican-style salad that’s full of life and color. Fresh jicama, lime juice, and chili come together for a vibrant mix of sweet, tangy, and spicy flavors. It’s the perfect side dish for warm days, cookouts, or any time you crave something crisp and healthy.

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Prep Time 15

Resting Time 10

Total Time 25

Servings: 2

Course: Healthy Side Dishes & Salads

Cuisine: Mexican

Calories: 100

Ingredients Equipment Method Notes

Ingredients

1 medium Jicama Peeled and cut into thin matchsticks
1 large Orange Peeled and sliced
1 medium Cucumber Thinly sliced
1 medium Red bell pepper Thinly sliced
2 tbsp Lime juice Freshly squeezed
1 tbsp Olive oil Extra virgin
1 tsp Chili powder Or Tajin for authentic flavor
1 tbsp Fresh cilantro Chopped
1/4 tsp Salt To taste
1/4 tsp Black pepper Optional
1 tbsp Crumbled cotija cheese Optional topping

Equipment

1 Large bowl for mixing ingredients
1 Sharp knife To slice jicama thinly
1 Peeler To remove jicama skin
1 Citrus juicer Optional, for fresh lime juice
1 Serving plate For presentation

Method

Peel the jicama and slice it into thin matchsticks or small cubes.
Combine jicama, orange slices, cucumber, and bell pepper in a large bowl.
In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Sprinkle with chopped cilantro and cotija cheese if using.
Chill for 10 minutes before serving to enhance the crisp texture.
Serve cold as a side dish or enjoy it as a light, refreshing snack.

Notes

Add diced mango or pineapple for a tropical twist.
Tajin or chili-lime seasoning gives it a true Mexican street salad flavor.
Replace orange with grapefruit for a tangier version.
For extra crunch, mix in shredded cabbage or radish.
Pair it with Pollo Loco Recipe or Swamp Soup Recipe for a vibrant, balanced meal.