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Looking for non-sweet, non-oily jicama recipe

Had a pot luck dinner at my house last week. One of the guests is a vegetarian, who mostly eats raw, unprocessed food. I tasted most of the dishes she brought (and everybody else's - we had a little of everything!). The dish that stands out is a marinated jicama dish. I think she used lime, honey and some oil. There was a little cayenne pepper in it too.

I bought a jicama yesterday, but I need some good ideas. I'd rather not use any sweeteners or oil, to keep the calories down - in Weight Watcher's jargon, 0 pts for the dish.

Any ideas?

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  1. Jicama is often used in a pico-de-gallo type of salad. This pico is different from the coarse tomato salsa type. Instead, vegetables like jicama, as well as fruits, are cut up, and seasoned with salt, citrus juice (lime juice, or a mixture), and chile powder. Coriander may be used as a seasoning/garnish. The jicama can be diced, or cut into spears.

    Besides jicama I like to use apples (especially tart granny smith), bell pepper (esp. for color), cucumber, orange segments, etc.

    You can buy 'pico' seasoning, which is the chile already combined with salt, and in some cases a dehydrated citrus product - the salty, hot, and sour all in one.


    1. Shred it up and use as the "crunch" in wraps/sandwiches

      Use in Asian type slaw with Daikon, Napa cabbage and carrot. Sprinkle a couple drop (can use an eyedropper) and a bit of soy and lime. Very crunchy, I like it with peanuts on top, but I don't know how many points nuts are...

      1. We made a jicama salad over the weekend. It included a little bit of minced onion, chopped cilantro and a citrus "dressing" that was actually a combination of orange juice, a bit of lime juice and lime and grapefruit zest.

        1. Last summer, we were completely addicted to a salad of jicama and mango, served over a bed of baby lettuce, dressed with lime juice, orange juice, salt and pepper --- I added a small pinch of sugar, you could easily use Splenda, or omit it-- and a drizzle of olive oil, which you could easily omit. Add a sprinkle of cayenne if desired. So incredibly delicious. Sometimes I threw on fresh raspberries, if they looked good at the market.

          1. good jicama is so tasty it doesn't need a recipe...just slice it or cut into sticks and snack away! the only time i ever mess with it is when i get a sub-par one - i.e. the texture is too woody or the flavor is bland. in that case, i shred it and use it in a salad, or mix with shredded red cabbage, fresh cilantro, chili flakes, salt, pepper & lime juice.

            5 Replies
            1. re: goodhealthgourmet

              For some reason I thought it needed to be dressed with an acid, like celery root. Sounds like it's not necessary!

              1. re: amymsmom

                If my memory is holding, it does not darken like celery root.

                1. re: amymsmom

                  it's naturally sweet [but mild, like an asian pear], so unless you want to balance the sweetness with some acidity for flavor reasons there's no need for it...torty is right, it doesn't oxidize the way some other cut fruits do.

                  1. re: amymsmom

                    In Mexico it is most commonly eaten sliced into sticks and dressed with lime, salt and chile

                    1. re: scubadoo97

                      I think that's how I ate it the first time, in Mexico ~25 years ago. I couldn't remember what it was called, & at that time I couldn't find it in regular grocery stores (lived in NYC then). Now, I see it occasionally in my grocery store, but I buy most of my produce in a store that caters to many ethnicities.

                2. I made this Emeril recipe for jicama slaw, using a yogurt dressing, and loved it. Didn't use so much sugar and it was still a bit sweet just from the jicama. http://www.foodnetwork.com/food/recip...

                  1 Reply
                  1. re: suzannajoy

                    I first had jicama in Mexico (at a Pemex station), sliced into thick sticks and tossed with lime juice and a sprinkle of chili - still perfect! I also like an Epicurious recipe for jicama, mango and corn salad which is flavorful, simple and a vibrant contrast of textures and colors:


                  2. I've been making a Vietnamese dish lately (from Pleasures of the Vietnamese Table) that includes greens, noodles, and mushrooms, jicama, carrots, and tofu cooked together in soy sauce and coconut milk - it's delicious. I can post the recipe if you're interested, I'm not sure how Weight Watcher's works so I'm not sure how many points it would be, but it makes for a great meal.
                    I also enjoy jicama raw, with or without something to dip it in

                    2 Replies
                    1. re: patz

                      I'd love the recipe. It sounds wonderful.

                      1. re: duckduck

                        Bun Chay:

                        2/3 pound small dried rice vermicelli (bun)
                        2 cups shredded red or green-leaf lettuce
                        1 ½ bean sprouts
                        1/3 cucumber, cut into matchsticks
                        1/3 cup green or red perilla leaves or mint leaves, cut into thirds
                        1/3 cup Asian basil leaves cut into thirds

                        2 tablespoons vegetable oil
                        ½ yellow onion, thinly sliced lengthwise
                        ½ teaspoon minced garlic
                        8 fried Chinese black mushrooms, soaked in warm water for 30 min, drained, stemmed and sliced
                        2 tablespoons soy sauce
                        2 teaspoons sugar
                        3 tablespoons unsweetened coconut milk
                        1 small jicama, peeled and cut into matchstick strips
                        6 ounces tofu, pan-seared and cut into ¼-inch strips
                        1 carrot, peeled, cut into matchstick strips
                        ½ cup chopped roasted peanuts

                        soy-lime sauce:
                        1 clove garlic
                        2 fresh Thai bird chilies
                        2 ½ tablespoons sugar
                        1/3 cup soy sauce
                        2 ½ tablespoons fresh lime juice with pulp
                        ¼ cup water

                        -cook noodles 4-5 minutes in boiling water, drain, rinse under cold water and set aside for 30 min, until dry and sticky
                        -soak mushrooms (if using dried) for 30 minutes
                        -heat oil over high heat in large pan, add onion and garlic (stir 30 seconds), add mushrooms, soy sauce, sugar, coconut milk, jicama. Stir, reduce heat slightly, cook until jicama softens (3-4 minutes)
                        -add tofu, carrot, cook 2-3 minutes (until everything is hot) Add water if too dry
                        -toss lettuce, bean sprouts, cucumbers, perilla/mint, basil leaves, divide into 4 bowls
                        -top salad mixture with one-quarter of the rice noodles
                        -top noodles/salad mixture with vegetable topping and roasted peanuts. Drizzle approx 3-4 tablespoons sauce over noodles

                    2. I love jicama--if you're following WW core, you can use your jicama in lieu of chips for dipping in guacamole.


                      1 Reply
                      1. re: The Dairy Queen

                        I'm doing flex, but I serve a cruidite & crackers for dips, guacamole included. The veggies are for me & the crackers are for everyone else (yes I do share my veggies)!

                      2. I peel a jicama, and cut it into 1/2 inch matchsticks. Then I toss it with a supremed orange (and the juice), the juice of one lime, a little salt and chopped cilantro. Then I usually add a nice sprinkling of ancho chile powder.

                        It is refreshing and delicious, and my kids love it!

                        1. I slice it @ 1/8 to 1/4 inch thick and add it to my pickled jalapeno jar.