Jicama is a vegetable and is like a cross between a potato and an apple or pear in terms of texture and taste.  It has almost no flavor and is crunchy.  I found jicama at Whole Foods (had to ask twice – not easy to find) but is available year-round.  It looks similar to a turnip with tan skin.  It is very low in calories and high in Vitamin C.

Southwest Jicama Slaw
Just coming back from the Southwest has inspired me to experiment with new flavors and ingredients. This fresh and healthy jicama salad is perfect as a fun side for a BBQ.
Recipe type: Side DIsh
Cuisine: Vegan
  • 1 large jicama, peeled and sliced thinly into short strips
  • 1 can black beans, rinsed
  • 1 cup fresh cilantro, roughly chopped
  • ½ cup red poblano pepper
  • ½ purple onion, diced
  • 1 champagne mango, peeled and diced
  • 1 green poblano chili
  • 1 lime, squeezed
  • 3 tbsp extra virgin olive oil
  • 3 tsp cumin powder
  • onion powder and black pepper to taste
  • other ingredient options: shredded carrots, granny smith apples, scallions
  1. Combine all ingredients in large bowl and toss
  2. Let chill in fridge for 1-2 hours and serve
  1. You can store jicama for up to 2 weeks in a plastic bag in your fridge.