This jicama salad with apples is light, crisp, tart, and refreshing. It's quick and easy to make and packed with nutrition. It's the kind of thing you can make quickly for a light lunch or in a large quantity for a summer cookout.
The salad includes sliced jicama, green apples, and radishes with a touch of jalapeño and fresh cilantro all tossed together in a light honey lime dressing. And, it stays crisp and fresh for hours.
Jicama Salad with Apples, Radishes, Jalapeño and Honey Lime dressing
This is the kind of salad I love to serve alongside hearty, spicy dishes like Crispy Chile Rellenos smothered in Green Chili. It's crisp, light, and refreshing and provides a delicious balance to fried or spicy dishes.
Making this jicama salad couldn't be easier.
#1. Make the dressing.
Add lime juice, a minced shallot, honey, and 2 teaspoons of mayonnaise in a bowl and stir to mix. Then whisk in a couple tablespoons of extra virgin olive oil and let the dressing sit while you chop the vegetables.
You might wonder why there's such a small amount of mayonnaise in this dressing. The tiny amount of mayonnaise in this dressing to help the dressing emulsify, binding the lime juice and oil into a smooth cohesive dressing.
#2. Chop the vegetables.
Slice up some jicama, green apples, and radishes. Peel the jicama and the apples and cut them both into strips that resemble very thick matchsticks - about ¼ to ½-inch thick. Slice the radishes very thin using a sharp knife or a mandoline.
Then, toss in some minced jalapeño and chopped fresh cilantro.
#3. Toss the veggies with the dressing and let sit.
Pour the dressing over the vegetables, toss everything around to coat, and let the salad sit for about 30 minutes. This short resting time will help the jicama and apple absorb the flavors of the dressing.
It will also soften the sharp spiciness of the jalapeño and allot the vegetables to soften ever so slightly. They will stay crisp for hour. But, allowing them to sit in the dressing for a bit gives them a crisp-tender texture.
What is jicama?
Jicama is a root vegetable that's native to Mexico, where they've been eaten for hundreds of years. The Spanish introduced the to the Philippines sometime during the 16th century. From there they spread through West Africa and Asia, making their way into North America in the 17th century.
Even though the jicama has been around for a while, many people in the US have never tried it, let alone cooked with it. To be fair... it doesn't look like much. It looks a little like a turnip with the skin of a potato. Inside, it's just white. Just white flesh covered in brown skin.
But, looks can be deceptive. Jicama are nutrient dense and full of fiber. They are sweet and crunchy, with a consistency that's something like a cross between an apple and a potato.
Jicama's mild flavor and satisfying crunch make it well suited to a myriad of culinary uses. One of the best things about it is that it doesn't become brown or soggy after slicing, so you can prepare it in advance.
My favorite way to eat it is raw, sliced into batons for crudité platters, in salads, and even in sushi rolls. But you can also throw it on a hot grill or sautéed in a hot pan with a touch of oil.
Want to Know Something Really Unexpected About Jicama
Jicama are in the bean family. Jicama plants are vines, growing much like pole beans.
The root - the part we eat - takes three to six months to grow and can't grown in most of North America. Most of the jicama sold in the US was grown in Mexico, Central or South America.
If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me, or take a picture and tag it @alittleandalot on Instagram.
- 3 tablespoon (44ml) fresh lime juice
- 1 tablespoon (10g) diced shallot
- 1 tablespoon (21g) honey
- 2 teaspoon mayonaise
- 2 tablespoon (30 ml) extra virgin olive oil
- ¾ lb (453g) jicama
- 2 medium to large green apples (about ¾ lb)
- 8 - 10 radishes
- 1 small to medium jalapeño
- ¼ cup (4g) chopped fresh cilantro
- Salt and ground black pepper
- Add the lime juice, shallot, honey, and mayonaise to a small bowl and stir until well combined. Using a fork or a small whisk, slowly pour in the olive oil, whisking as you pour, until the oil has been completely incorporated into the dressing. Set aside while you prepare the vegetables.
- Trim the ends of the jicama and peel off the skin. Slice in half. Lay one half on a cutting board, cut side down, and cut into slices that are ¼ - ½ inch thick. Working with two or three slices at a time, stack the slices and cut them into strips that are ¼-1/2 inch thick. Toss the strips into a large bowl.
- Peel the apples and slice out the core. Follow the same procedure as the jicama to slice the apples into strips that are the same size as the jicama. Add the apples to the bowl with the jicama
- Trim the ends off the radishes and slice into very thin rounds. If you have one, a mandoline is useful for this task. Add the radishes to the bowl with the jicama and apples.
- Slice the jalapeño in half and remove the seeds and stem. Mince the jalapeño and add it to the bowl with the other vegetables.
- Add the chopped cilantro, sprinkle everything with about ½ teaspoon of salt and pepper, and stir.
- Pour the dressing over the salad and stir to coat the fruit and vegetables with the dressing. Let sit at room temperature for about 30 minutes before serving to allow the flavors to blend and the veggies to soften slightly.
Storing jicama salad:
This salad will stay crisp and fresh for at least 2 or 3 hours at room temperature. Longer than that, the salad should be refrigerated where it will keep well for up to 24 hours.
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Amount Per Serving: Calories: 163Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 9mgCarbohydrates: 26gFiber: 7gSugar: 16gProtein: 1g