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 eaten jicama before. And this is a fun recipe with endless variations!
PIN the Jicama Salad to make it later!
Have you tried jicama? It’s a root vegetable that’s common in Mexico where it’s often eaten as a street food simply chopped into chunks and sprinkled with fresh lime juice and spicy Tajin Seasoning.
My sister Laurel is a jicama fan, and recently I got to taste Laurel’s Jicama Salad that I’d been hearing about for months! And after I took one bite of this simple, tasty, and ultra-refreshing salad I knew I had to share it on the blog!
This is a jicama salad recipe you can vary in endless ways, but Laurel most often uses cubes of jicama, chopped red bell pepper. chopped cucumber, 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. And if you can find strips of pre-cut jicama in your grocery store, that will make this delicious salad even easier to make!
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.)
- 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 root vegetable that’s common in Mexico and all over Latin America. The flavor is mild and slightly sweet, and jicama is delightfully crunchy. Jicamas look a bit like turnips in the store, 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 can you make the Jicama Salad 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 find mango at your store. You could use about one cup of chopped pineapple or watermelon to replace the mango, and both of those options will be lower in carbs. Adding celery would up the crunch factor, and celery is low in carbs. Radishes would be another fun option for adding crunch, and they’re also low in carbs.
What are some other variations of this Jicama Salad?
Of course this wouldn’t be a jicama salad without the jicama, but almost every other ingredient can be adjusted to taste so experiment until you get the combination that seems 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 would be good in this as well. 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 brought 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, because it adds 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.)
- Here’s a photo of jicama (from Produce Market Guide) 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.
- Cut jicama into slices; then cut off edges with the peel (much easier than peeling it) and cut into cubes.
- Cut cucumbers lengthwise and slice to make chopped cucumber.
- Cut ends off red bell pepper, remove seeds, cut into slices, and chop into squares.
- Chop cherry tomatoes (or use larger tomatoes and chop into chunks.)
- Peel mango if using, and chop into pieces.
- Toss together jicama, cucumber, red bell pepper, cherry tomato, and mango.
- Then add the lime juice and toss again. Sprinkle with onion salt and fresh-ground black pepper and toss again.
- Serve right away or chill.
- Laurel says the 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 delicious served with any kind of Beef, Pork, or Lamb Cooked on the Grill! I’d also love it with Grilled Shrimp Skewers, Sauteed Scallops, Pan-Fried Pork Tenderloin, or Instant Pot Teriyaki Chicken.
More Tasty Salads with Jicama:
Laurel's Jicama Salad
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
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.
- Cut cucumbers lengthwise into fourths and then slice to make chopped cucumber.
- Cut ends off red bell pepper, remove seeds, cut into half inch thick slices, and then chop into squares.
- Chop cherry tomatoes (or use larger tomatoes and chop into chunks if that's what you have.)
- Peel mango if using, and chop into pieces.
- Toss together jicama, cucumber, red bell pepper, cherry tomato, and mango until ingredients are well-combined.
- Then add the lime juice and toss again.
- Sprinkle with onion salt and fresh-ground black pepper and toss again.
- Serve right away or chill.
- The 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:
6Serving Size:
1Amount 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
My sister Laurel’s Jicama Salad is relatively low in net carbs, making it a good side dish for any low-carb diet, and it’s 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.
2 Comments on “Laurel’s Jicama Salad”
I love salad they are healthy and easy to prepare. I’m gonna try this one
We loved it, hope you enjoy!