Sweet and Crunchy Jicama Salad

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  • Level: Easy
  • Total: 45 min (includes resting time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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3 tablespoons fresh lemon juice

3 tablespoons olive oil 

2 tablespoons chopped fresh Italian parsley 

1 tablespoon honey, such as wildflower 

1 teaspoon kosher salt 

1 large jicama (1 to 1 1/2 pounds), peeled and cut into thin matchsticks 

1 large carrot, peeled and cut into thin matchsticks 

1 Honeycrisp apple, cut into thin matchsticks 

1/4 cup toasted sesame seeds 


  1. In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.