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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.

                  1. I just used some shredded jicama in some lovely Mexican slaw!

                    2 Replies
                    1. re: cathyeats

                      I made a slaw yesterday of shredded jicama, Granny Smith apples, and red onion. I've also tossed it with mango, chile, and lime juice for a salad which, I think, is based on a Mexican street snack.

                      1. re: ajcraig

                        Interesting. My slaw was red and green cabbage, jicama, serrano peppers, lime juice, rice vinegar, cilantro, scallions and pineapple! Here's a picture!

                         
                    2. Mine's kind of a combination of ajcraig and Becca Porter. Matchstick jicama, orange (supremes definitely the way to go, btw) and red onion slices. Then a vinaigrette using the inevitable juice from cutting supremes, I like to add some rice wine vinegar, maybe a touch of olive oil and oregano if it sounds good at the time.

                      1. Medium dice of jicama and watermelon toss with lime juice mint and Pico de Gallo ( the dry kind)

                        1. Here's a link to a recipe from Sunset Magazine for New Mexico Chopped Salad. This goes great with grilled steak or chicken. It can be made a day ahead (and in fact it's better the next day) if you don't add the cornbread croutons or the dressing until just before serving. I've never included the cornbread croutons; I had an idea that they would dissolve into mush after hitting the salad. I also omit the hot pepper flakes; suit your own taste but I found them to be a bit harsh.

                          http://find.myrecipes.com/recipes/rec...

                          1. Mango, Jicama & Black Bean Salad makes for a nice lunch: http://www.cooking.com/Recipes-And-Mo...

                            You can also toss jicama cut into mathsticks with chopped avocado and slided red onion, topped with some fresh citrus juice (lime and grapefruit, as I recall) as a side-dish to pork.

                            1. My mom had a Mexican cookbook that had a fruit plate in it where you cut up jicama, apples, oranges, pretty much any fruit you want, and top it with lime juice, chili powder, and salt. This is one of my favorite no-cook sides for a Mexican or Tex-Mex meal.

                              1. Jicama, oranges, roasted peanuts and crumbled cotija cheese, dress with a bit of orange or lemon juice, olive oil, salt and chilli powder.

                                1. Most of the above plus...

                                  Mandolined and use the slices as salsa scoops. Have to do it just before serving or store the slices in cold water.