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May 31, 2010 08:17 AM

Jicama - how do you use it?

I was just reading a thread about jicama & watermelon salad and it reminded me that I have a jicama that I need to use. i love jicama & watermelon salad but want to try something new and am also curious with how folks use this root/veg. I typically use it in the watermelon salad or cut it into sticks to dip in dips. I know it can be added to any salad to up the crunch factor.

How do you use jicama?

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  1. I use it in salads also (I particularly like it with feta, cukes & Ken's Lite Italian dressing with spinach).

    But, recently I've read that it can be cut and fried like potatoes to good (low carb) effect.

    4 Replies
    1. re: shanagain

      I read this today "Jícama is high in carbohydrates in the form of dietary fiber. It is composed of 86-90% water; it contains only trace amounts of protein and lipids."

      I recently cooked the jicama in a little water then drained & pureed it and mixed with lime, chiles, onion & garlic for a dip with oven toasted tortilla strips

      1. re: Cherylptw

        Low-carbers like it because of that fiber - the net digestible carbs are quite low for the high crunch factor.

        How was your dip? The texture was good?

        1. re: shanagain

          The dip was good; soft like avocado.

          1. re: Cherylptw

            Very interesting, I've been hesitant to actually cook jicama because I like it so much raw.

    2. I use it in stir fry recipes as a substitute for water chestnuts.

      1. lynn,

        Do you have access to daikon where you live? If so, I highly recommend that you julienne both the jicama and daikon (it needs to be peeled), along with some julienned celery and carrots to make a tossed salad; combine with some rice wine vinegar, grated ginger, diced garlic, sesame seeds, sesame oil, sugar, salt and pepper to taste.

        4 Replies
        1. re: ipsedixit

          ips, this sounds phenomenal.... i like jicama fried like potato and yucca, but also shredded raw in a salad like you said. rice wine or apple cider vin, ginger, garlic, sesame, etc..... yeah pretty much same story

          1. re: ipsedixit

            We do have daikon, and this does sounds good. Thanks!

            1. re: ipsedixit

              Perfect! I will be making this tonight. Invented a very similar asian relish with red radishes instead of jicama and daikon, topped with shredded Nori.

              1. re: ipsedixit

                I like to also add julienned broccoli stems to add some crucifer goodness.

              2. Jicama cut into thick matchsticks, sliced granny smith apple, 2-3 supremed oranges and their juice, a couple of limes worth of juice, cilantro, and a pinch of salt. So great!

                2 Replies
                1. re: Becca Porter

                  Toss in a little ancho powder and call it dinner.

                  Jicama and yucca grated and formed into patties and fried, yum. Serve with mojo de ajo.

                  1. re: bushwickgirl

                    Yeah, I used to use ancho in it but I just drifted away. I might try it again next time.

                2. My current favorite to use jicama is in Campechana - a tomato/ketchup/hot sauce base w/ cooked shrimp (w/ the addition of lump crab, cooked clams or mussels, raw oysters; use whatever seafood is fresh and readily available), chopped tomato, cilantro, jicama, avocado. It's a delicious meal on a hot summer night.