Yield: Yields about 6 cups
Servings: 10 to 12
Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can prepare the vegetables and the dressing up to 4 hours ahead, but don’t toss them together until 1 hour before serving or the carrots and pepper may discolor the jicama.
one of my favorites
Got to say I did not like lime juice and olive oil. Bitter meats sour. Tried to neutralize it but it didn't get much better.
loved the flavour and the crunchiness, it goes so well with my soft tacos and guacamole.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?