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Jicama - how do you use it?

lynnlato May 31, 2010 08:17 AM

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?

  1. shanagain May 31, 2010 09:37 AM

    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
      Cherylptw Jun 1, 2010 03:40 PM

      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
        shanagain Jun 1, 2010 07:31 PM

        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
          Cherylptw Jun 1, 2010 07:51 PM

          The dip was good; soft like avocado.

          1. re: Cherylptw
            shanagain Jun 1, 2010 07:56 PM

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

    2. BeefeaterRocks May 31, 2010 11:35 AM

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

      1. ipsedixit May 31, 2010 11:39 AM


        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
          kubasd23 May 31, 2010 12:11 PM

          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
            lynnlato May 31, 2010 12:21 PM

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

            1. re: ipsedixit
              WhatThePho Jun 1, 2010 07:24 AM

              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
                FoodFuser Jun 1, 2010 11:08 PM

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

              2. Becca Porter May 31, 2010 12:50 PM

                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
                  bushwickgirl May 31, 2010 01:32 PM

                  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
                    Becca Porter May 31, 2010 02:03 PM

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

                2. agoodbite May 31, 2010 12:53 PM

                  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. c
                    cathyeats Jun 1, 2010 07:14 AM

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

                    2 Replies
                    1. re: cathyeats
                      ajcraig Jun 1, 2010 02:34 PM

                      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
                        cathyeats Jun 2, 2010 04:10 AM

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

                    2. s
                      Scott D Jun 1, 2010 02:40 PM

                      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. chefj Jun 1, 2010 06:25 PM

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

                        1. m
                          mandycat Jun 2, 2010 05:41 AM

                          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.


                          1. faddyarbuckle Jun 2, 2010 12:07 PM

                            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. m
                              mjane79 Jun 11, 2010 01:57 PM

                              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. mjs Jun 15, 2010 07:02 AM

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

                                1. Paulustrious Aug 13, 2010 12:43 PM

                                  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.

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