Jicama Salad

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 8 servings
Jicama is a slightly sweet root vegetable enjoyed raw or cooked in a variety of Mexican dishes. Cut it into matchsticks then toss with radishes, scallions and a peppery- lime dressing for a zippy summer salad.


  1. Peel 1 jicama (1 1/4 pounds) and cut into thin matchsticks. Cut 4 radishes into matchsticks. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons agave syrup, 1/2 teaspoon kosher salt and a pinch of cayenne pepper in a large bowl. Add the jicama, radishes, 1 sliced scallion and 2 tablespoons each chopped cilantro and mint; toss. Season with salt.