📝 About This Recipe
This vibrant salad celebrates the incredible crunch of jicama, a staple root vegetable in Mexican street food culture. Tossed in a bright, citrus-forward dressing and accented with smoky chili and fresh herbs, it offers a refreshing counterpoint to rich, grilled meats. It is the ultimate hydrating summer dish that balances sweet, sour, and a hint of heat in every crisp bite.
🥗 Ingredients
The Base
- 1.5 pounds Jicama (peeled and cut into matchsticks (julienned))
- 1 large English Cucumber (seeded and julienned to match the jicama)
- 1 medium Red Bell Pepper (thinly sliced into strips)
- 1/4 cup Red Onion (very thinly shaved)
- 1/2 cup Fresh Cilantro (roughly chopped)
Citrus Vinaigrette
- 1/4 cup Fresh Lime Juice (about 2-3 juicy limes)
- 2 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 1 teaspoon Honey or Agave Nectar (to balance the acidity)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Ancho Chili Powder (for a mild, smoky depth)
The Finish
- 1 teaspoon Tajín Clásico Seasoning (for the authentic street-food rim flavor)
- 1 cup Fresh Mango (firm-ripe, cubed (optional for sweetness))
- 2 tablespoons Pepitas (toasted pumpkin seeds for extra crunch)
👨🍳 Instructions
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1
Begin by preparing the jicama. Use a sharp knife to slice off the top and bottom, then use a vegetable peeler or knife to remove the tough, papery brown skin until the creamy white flesh is revealed.
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2
Slice the jicama into 1/4-inch thick planks, then stack them and slice into uniform matchsticks. Place them into a large chilled mixing bowl.
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3
Halve the English cucumber lengthwise. Use a small spoon to scrape out the watery seeds, then slice the remaining flesh into matchsticks that mimic the size of the jicama.
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4
Thinly slice the red bell pepper and the red onion. If you want a milder onion flavor, soak the slices in ice water for 5 minutes, then drain and pat dry.
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5
In a small glass jar or bowl, whisk together the fresh lime juice, olive oil, honey (or agave), sea salt, and ancho chili powder until the dressing is emulsified.
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6
Combine the jicama, cucumber, bell pepper, and onion in the large bowl. Add the cubed mango if you are using it for a tropical twist.
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7
Drizzle the citrus vinaigrette over the vegetables and toss gently with tongs to ensure every piece is coated in the lime and oil.
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8
Fold in the chopped fresh cilantro. I recommend doing this right before serving to keep the herb bright and green.
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9
Taste a piece of jicama. If it needs more punch, add an extra squeeze of lime or a pinch of salt.
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10
Transfer the salad to a chilled serving platter or individual bowls.
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11
Dust the top of the salad generously with the Tajín seasoning for that signature zingy, salty kick.
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12
Garnish with toasted pepitas just before the bowls hit the table to maintain their crunch against the juicy vegetables.
💡 Chef's Tips
When buying jicama, look for medium-sized roots that feel heavy for their size and have smooth skin; oversized ones can be woody. If you don't have Tajín, a mix of fine sea salt, zest of one lime, and a pinch of cayenne pepper works beautifully. To make this ahead of time, prep the vegetables and the dressing separately, then toss them together no more than 30 minutes before serving to prevent the jicama from losing its snap. For a spicy version, finely mince a deseeded jalapeño and toss it into the base mix. Always use fresh lime juice; bottled juice lacks the essential oils and bright top notes needed for this raw salad.
🍽️ Serving Suggestions
Serve alongside grilled Mahi-Mahi or shrimp tacos for a bright, crunchy contrast. Pair with a cold Hibiscus Iced Tea (Agua de Jamaica) or a crisp Mexican Lager with a lime wedge. This salad makes an excellent topping for pulled pork carnitas or brisket sliders. Serve as a refreshing side to spicy Enchiladas Verdes to cool the palate. Use any leftovers as a crunchy filling for veggie wraps with black beans and avocado.