Ensalada de jícama – crunchy jicama, cucumber and lime salad Recipe
This salad is a favorite snack on hot days in many regions of Mexico – light, very crunchy and intensely citrusy. Jícama tastes a bit like a cross between an apple and kohlrabi, and in this version it’s combined with cucumber, lime and a touch of chili. It’s a great side for grilled dishes or a stand‑alone snack to nibble straight from the bowl.
Ensalada de jícama is one of those Mexican dishes that save the day in hot weather – an ultra‑crunchy, juicy and intensely limey snack. Jícama, with its flavor somewhere between apple and kohlrabi, combined with cucumber, carrot, citrus and a pinch of chili gives a burst of freshness you’ll never get from a heavy mayonnaise‑based salad. It’s a perfect example of how a few simple ingredients can turn into something that disappears from the bowl faster than chips.
Chef's tips
The key is slicing the vegetables very thinly – the thinner the sticks, the lighter the salad and the more pleasant the crunch. After mixing, be sure to give it those 10 minutes of rest so the flavors can meld, but don’t leave it sitting in the dressing for hours, or the cucumber will start to release water and the salad will lose its character. Add the chili gradually, especially if you’re making the salad for a family barbecue with kids – you can always sprinkle a bit more on individual plates.
How to serve
I usually put this salad on the table next to the grill – it’s wonderfully refreshing after richer sausages or pork neck and disappears faster than classic cabbage slaw. It goes well with grilled fish or fish tacos, and as a solo snack it’s great with a jug of water infused with mint and lime. For a picnic, you can pack it into a jar, keep the dressing separate and mix everything together right before eating.
Ingredients
- jícama - 500 g
- cucumber - 2 piece
- carrot - 1 piece
- lime - 3 piece
- salt - 0.75 teaspoon
- chili pepper ground - 0.5 teaspoon
- cilantro - 0.5 bunch
- oil neutral-tasting vegetable oil - 1 tablespoon
- orange juice freshly squeezed if possible - 50 ml
Preparation
- Peel the jícama (or kohlrabi) with a knife, removing the tough skin the way you would peel the thick rind off a watermelon. Cut into thin sticks the size of French fries.
- Wash the cucumbers and, if the skin is thick, peel part of it off. Cut the cucumbers into similar sticks as the jícama.
- Peel the carrot and cut into very thin sticks or grate on a grater into long shreds.
- Rinse the cilantro, pat dry and finely chop both stems and leaves.
- Put the jícama, cucumber and carrot into a large bowl. Gently mix with your hands so the vegetables are evenly distributed.
- In a small bowl, mix the lime juice, orange juice, oil, salt and chili powder. Whisk with a fork for 20–30 seconds until you get a smooth dressing.
- Pour the dressing over the vegetables, add the chopped cilantro and mix everything thoroughly, preferably with your hands or large spoons, so that every piece of vegetable is lightly coated in the dressing.
- Leave the salad to stand for 10 minutes at room temperature so the flavors meld and the vegetables soften slightly but stay crunchy.
- Taste before serving and, if needed, add a little more salt or lime juice.
Storage
Store the salad in an airtight container in the fridge and eat within 1 day – over time the cucumber will release water and the vegetables will lose their crunch. For best texture, keep the vegetables and dressing separate and combine just before serving.
