Laurel’s Jicama Salad

My sister Laurel’s Jicama Salad is probably going to be a salad you’ll make over and over, even if you’ve never tried jicama before. And this recipe is a fun salad with jicama, cucumber, mango, tomatoes, and red bell pepper, and the recipe has endless variations!

PIN the Jicama Salad to make it later!

Laurel’s Jicama Salad is a simple, tasty, and ultra-refreshing salad from my sister Laurel, and as soon as I tried this salad I knew I had to share it on the blog! This recipe can be varied in endless ways, but Laurel most often uses cubes of jicama, chopped red bell pepper, chopped cucumber, chopped tomato, and chopped mango. Then the salad is simply dressed with fresh-squeezed lime juice and seasoned with onion salt and a little black pepper.

That’s all there is to it for a delightful salad that I’m guessing you’ll make over and over if you’re a fan of jicama. And if you can find strips of pre-cut jicama in your grocery store, that will make this delicious salad even easier to make!

Have you ever eaten jicama or made a salad with it? My sister Laurel and I are both big fans of this interesting low-carb ingredient that I first tasted in Mexico; read more below about jicama if you haven’t tried it!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• mango
• jicama
• cucumber
• cherry tomato
• red bell pepper
• fresh-squeezed lime juice, I used my fresh-frozen lime juice
• Onion Salt (affiliate link)
• fresh-ground black pepper to taste

What is Jicama?

Jicama is a member of the bean family but it’s the root of the plant that’s eaten, so it’s often treated as a root vegetable. You’ll find this in Mexico, where it’s sold as a street food simply chopped into chunks and sprinkled with fresh lime juice and spicy Tajin Seasoning. The flavor is mild and slightly sweet, and jicama is delightfully crunchy. Jicamas look a bit like turnips in the store (and they’re sometimes called Mexican turnips), but they’re larger and brownish tan all over. Jicama is high in fiber and nutrient-dense, which makes it a good choice for low-carb diets, and it stays good in the fridge without turning brown, which makes it easy to use. And it can be eaten raw or cooked, and is sometimes used as a low-carb stand in for potatoes.

How low in carbs is the Jicama Salad recipe?

This interesting, colorful, and flavorful salad has about 12 net carbs per serving.

How to make the Jicama Salad even lower in carbs:

Obviously the mango is the ingredient here with the most carbs, and eliminating mango will cut the carbs almost in half for this salad. And the salad is still delicious without mango if you’re really limiting carbs or don’t want to buy mango. You could also use about one cup of chopped pineapple or watermelon to replace the mango, and both of those options will be slightly lower in carbs. Adding celery would increase the crunch factor, and celery is low in carbs. Radishes would be another fun option, and they’re also low in carbs.

Want more variations for this Jicama Salad?

Of course this wouldn’t be a jicama salad without jicama but almost every other ingredient can be adjusted to taste, so experiment until you get the combination that seems just right to you. I’ve already mentioned using chopped pineapple, chopped watermelon, celery, or radishes for variations that are lower in carbs than mango. I think chopped avocado or blueberries would be amazing in this salad. My niece Kara likes the idea of adding some Queso Fresco or Cotija Cheese to the salad. And of course, you couldn’t go wrong by adding a sprinkle of spicy Tajin Seasoning (affiliate link) if you’re a fan of that Mexican red pepper powder.

Be sure to use onion salt for Laurel’s Jicama Salad!

My sister Laurel bought onion salt for me just so I could make this salad, and she considers it to be a completely essential ingredient. And we decided onion salt can be a bit hard to find, but please don’t skip or substitute the onion salt even if you have to order some online. It really does add the perfect savory touch to this tasty salad.

How to make Laurel’s Jicama salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Here’s a photo of jicama to help you find it in the store. But if your store carries pre-cut strips of jicama, I highly recommend using those and just chopping them up to make the salad.
2. Cut whole jicama into slices; then cut off edges with the peel (much easier than peeling it) and cut into cubes. 
3. Cut cucumbers lengthwise and slice to make chopped cucumber.
4. Cut ends off red bell pepper, remove seeds, cut into slices, and chop into squares.
5. Chop cherry tomatoes (or use larger tomatoes and chop into chunks.)
6. Peel mango if using, and chop into pieces.
7. Toss together jicama, cucumber, red bell pepper, cherry tomato, and mango.
8. Then add the lime juice and toss again.
9. Sprinkle with onion salt and fresh-ground black pepper and toss again.
10. Serve right away or chill.
11. Laurel says the jicama salad will stay good in the fridge overnight although I didn’t have any leftovers to test that out myself!

Make it a Low-Carb Meal:

This jicama salad would be a delicious side dish to serve with any of these low-carb main dishes:

• Grilled Shrimp Skewers
• Pan-Fried Pork Tenderloin
• Grilled Tarragon Mustard Chicken 
• Sauteed Scallops
• Instant Pot Teriyaki Chicken.

More Summer Salads to Try:

Laurel’s Jicama Salad is included in a collection of Amazing Cucumber Salad Recipes, where you’ll find lots more fun summer salad ideas!

Continue to Content

Print

Yield: 6 servings

Laurel's Jicama Salad

Prep Time 20 minutes

Total Time 20 minutes

My sister Laurel's Jicama Salad is a tasty and refreshing a salad you'll probably make over and over, even if you've never eaten jicama before.

Ingredients

• 1 small mango, chopped
• 1 1/2 cups chopped jicama (more or less to taste)
• 2 cups chopped cucumber (more or less to taste)
• 2 cups chopped cherry tomato (more or less to taste)
• 1 red bell pepper, chopped (more or less to taste)
• 1/4 cup fresh-squeezed lime juice (more or less to taste)
• 1 tsp. onion salt (more or less to taste)
• fresh-ground black pepper to taste

Instructions

1. If you're using whole jicama, cut it into slices about 1/2 inch thick. Then cut off the edges with the peel (much easier than peeling it) and cut it into cubes. 

2. Cut cucumbers lengthwise into fourths and then slice to make chopped cucumber.
3. Cut ends off red bell pepper, remove seeds, cut into half inch thick slices, and then chop into squares.
4. Chop cherry tomatoes (or use larger tomatoes and chop into chunks if that's what you have.)
5. Peel mango if using, and chop into pieces.
6. Toss together jicama, cucumber, red bell pepper, cherry tomato, and mango until ingredients are well-combined.
7. Then add the lime juice and toss again.
8. Sprinkle with onion salt and fresh-ground black pepper and toss again.
9. Serve right away or chill.
10. The Jicama Salad will stay good in the fridge overnight although you might not have any leftovers!

Notes

If you can find strips of pre-cut jicama at your store, I highly recommend using them. You can buy Onion Salt (affiliate link) at Amazon.com if you have a hard time finding it.

This recipe is from my sister Laurel.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 69Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 305mgCarbohydrates 16gFiber 4gSugar 11gProtein 2g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
My sister Laurel’s Jicama Salad is relatively low in net carbs, making it good for any low-carb diet. It’s also good for Phase Two of the original South Beach Diet. If you want fewer carbs for a Keto diet or want to eat this for the South Beach Diet Phase One, omit the mango.

Find More Recipes Like This One:
Use Salads to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This jicama salad was first posted in 2021, after I tried it at the Denny family post-pandemic campout! I’ve made it quite a few times since then, and the recipe was last updated with more information in 2025.<.p<

Share This: