What goes well with jicama?

Overall jicama has a mild flavor. It’s a little sweet and nutty. You can pair it with avocado, grapefruit, oranges, limes, chile peppers, ginger, mango or cucumbers. These are ingredients found in Southeast Asian cuisine and Mexican food.

How do you prepare fresh jicama?

First wash it off with water to get rid of any dirt. Then peel it with either a vegetable peeler or a knife. The white flesh is easy to cut into slices, cubes, batons or matchsticks.

Does jicama brown after you cut it?

No, jicama will not turn brown once you slice it. It will also retain its crunch.

Crunchy Jicama Salad with Cabbage & Grapefruit

Name: Jicama Salad with Cabbage & Grapefruit
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: For salad; 1 grapefruit; 1 jicama (about 1 pound), peeled and cut into matchsticks; 1/2 red cabbage (about 1 pound), shredded; 1 cup shredded carrots; 1 avocado, diced; 1 can black beans, drained and rinsed; 3 scallions, thinly sliced; 1/3 cup chopped cilantro; 1/4 cup roasted pepitas; For vinaigrette; 1 garlic clove, minced; 1 teaspoon whole grain mustard; 2 tablespoons fresh grapefruit juice; 1 tablespoon white wine vinegar; 1/4 cup olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

Description

With red cabbage, grapefruit, avocados and black beans, this colorful jicama salad is so fresh and crisp. It’s filling enough to be an entrée salad, but it also makes a fantastic side dish especially with Mexican and Southeast Asian flavors.

Ingredients

Scale

For salad
1 grapefruit
1 jicama (about 1 pound), peeled and cut into matchsticks
1/2 red cabbage (about 1 pound), shredded
1 cup shredded carrots
1 avocado, diced
1 can black beans, drained and rinsed
3 scallions, thinly sliced
1/3 cup chopped cilantro
1/4 cup roasted pepitas
For vinaigrette
1 garlic clove, minced
1 teaspoon whole grain mustard
2 tablespoons fresh grapefruit juice
1 tablespoon white wine vinegar
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

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Instructions

To cut the grapefruit, slice off the top and bottom. Cut off the peel and pith following the curve of the fruit. Slice between the membranes to cut out the individual segments. Hold the grapefruit over a small bowl to catch the juices as you do this.
Combine the grapefruit, jicama, cabbage, carrots, avocados, black beans, scallions, cilantro and pepitas in a large bowl.
For the vinaigrette, whisk the garlic, mustard, 2 tablespoons grapefruit juice, vinegar, olive oil, salt and pepper in a small bowl.
Drizzle the vinaigrette into the salad, tossing to combine.

Notes

You can substitute 2 oranges for the grapefruit.

Instead of grapefruit, you can use sliced mango. Then add the juice of 1 lime to the vinaigrette.

Store leftover salad in an airtight container in the refrigerator up to 2 days. The dressing should be kept in a separate jar. Try not to toss the entire salad in the vinaigrette if you are planning to save some of it.

Keywords: jicama salad, jicama salad recipe