Laurel's Jicama Salad – Kalyn's Kitchen

Posted by Calin Denny On July 19, 2021

My sister Laurel’s jicama salad is probably a salad she’ll make again and again, even if she’s never eaten jicama before. This is a fun recipe with endless variations!

Install Jicama Salad to make it later!

Have you tried jicama? It is a common root vegetable in Mexico where it is often eaten as a street food that is cut into small pieces and sprinkled with fresh lemon juice and spices. spice casserole. My sister Laurel is a fan of jicama, and recently (at a post-Pandemic Denny Family Campout!) jicama laurel salad Which I’ve been hearing about for months! And after I took one bite of this simple, delicious and super refreshing salad, I knew I had to share it on the blog!

This jicama salad recipe can vary in countless ways, but Laurel often uses cubes of chopped sweet red pepper. Chopped cucumber, tomato, sliced mango. Then simply dress the salad with fresh lemon juice and season with onion salt and a pinch of black pepper. That’s it for a delicious salad that I think you’ll serve again and again. And if you can find pre-sliced jicama slices at your grocery store, it will make this delicious salad easy to make!

What ingredients do you need for this recipe?

mango
hikama
Cucumber
cherry tomatoes
Red pepper
Fresh lemon juice, I used mine Fresh and frozen lemon juice
onion salt (affiliate link)
Freshly ground black pepper, to taste

What is Jicama?

jicama It is a common root vegetable in Mexico and throughout Latin America. The flavor is light and slightly sweet, and the jicama is delightfully crunchy. Jicamas look like store turnips, but are larger and brown all over. Jicama is high in fiber and rich in nutrients, making it a good choice for low-carb diets, and it keeps well in the fridge without turning brown, making it easy to use. It can be eaten raw or cooked, and is sometimes used as a low-carb carrier for potatoes.

How can you reduce carbohydrates in salads?

Obviously, mango is the ingredient with the most carbs, and cutting out the mango will almost halve the carbs for this salad. And a salad is still delicious without mango if you’re really cutting carbs or just can’t find mango in your store. You can use 1 cup of chopped pineapple or watermelon to replace the mango, and both options will be lower in carbohydrates. Adding celery will up the crunchy factor, and celery is low in carbs. Radishes would be another fun option to add crunch, and they’re also low in carbs.

What are some other variations of this jicama salad?

Of course, this wouldn’t be a jicama salad without jicama, but almost every other ingredient can be modified to taste, so experiment until you get the combination that looks right to you. I already mentioned using chopped pineapple, chopped watermelon, celery or radish for variations that are lower in carbs than mango. I think chopped avocado would be good for this too. My niece Cara loves the idea of adding some Queso Fresco or Cotija cheese to her salad. And of course, you can’t go wrong with adding a little spice spice casserole (Referral link) If you are a fan of Mexican red pepper powder.

Make sure to use onion powder for this salad!

My sister Laurel brought me onion salt so I could make this salad, and she considers it an absolutely essential ingredient. And we decided onion salt might be a little tough! But please don’t skip or substitute the onion salt even if you have to order some online, as it adds the perfect savory touch to this delicious salad.

How to make this salad:

(Scroll down for the full recipe with nutritional information.)

Here is a picture of jicama (from Produce Market Guide) to help you find it in the store. But if your store has pre-sliced jicama slices, I highly recommend using them and just chopping them for your salad.
Cut the jicama into slices. Then chop the edges with the peel (much easier than peeling them) and cut into cubes.
Slice the cucumber lengthwise and cut into slices to make chopped cucumber.
Cut the ends of the red pepper, remove the seeds, cut into strips, and cut into squares.
Chop the cherry tomatoes (or use a larger tomato and chop it into small pieces).
Peel the mango if you are using it, and chop it into pieces.
Mix the jicama, cucumber, red pepper, cherry tomato and mango together.
Then add lemon juice and stir again. Sprinkle with onion salt and ground black pepper and stir again.
Serve immediately or refrigerate.
Laurel says the salad will stay good in the fridge overnight although I didn’t have any leftovers to test for myself!

Make it a low carb meal:

This salad will be delicious and served with any kind Beef, pork or lamb cooked on the grill! I also love her with grilled shrimp skewersAnd the sauteed scallopsAnd the fried pork, or Quick teriyaki chicken.

More delicious salads with jicama:

Hot broccoli and jicama salad
Jicama Salad Across Cultures
Apple Jicama Slaw
Black bean salad with jicama
Jicama Slough

Ingredients

1 small mango, chopped
1 1/2 cups chopped jicama (more or less to taste)
2 cups chopped cucumber (more or less to taste)
2 cups chopped cherry tomatoes (more or less to taste)
1 red bell pepper, chopped (more or less to taste)
1/4 cup fresh lemon juice (more or less to taste)
1 tsp. Onion salt (more or less to taste)
Freshly ground black pepper, to taste

instructions

If you are using whole jicama, slice it about 1/2 inch thick. Then we cut the edges with the peel (much easier than peeling them) and cut them into cubes.
Cut the cucumber lengthwise into quarters and then cut it into slices to make sliced cucumbers.
Cut the ends of the red peppers, remove the seeds, and chop into ½-inch-thick strips, then cut into squares.
Chop the cherry tomatoes (or use a larger tomato and chop it up if that’s what you have).
Peel the mango if you are using it, and chop it into pieces.
Mix the jicama, cucumber, red pepper, cherry tomato and mango together until well combined.
Then add lemon juice and stir again.
Sprinkle with onion salt and ground black pepper and stir again.
Serve immediately or refrigerate.
The salad will keep well in the fridge overnight even though you may not have any leftovers!

Notes

If you can find slices of pre-cut jicama at your store, I highly recommend using them. you can buy onion salt (Referral link) at Amazon.com if you are having trouble finding it.

This recipe is from my sister Laurel.

Nutrition information:

fruit:

serving size:

Amount per service:

Calories: 69Total fat: 0 gramsSaturated fat: 0 gramsUnsaturated fats: 0 gramsUnsaturated fats: 0 gramsCholesterol: 0 mgsodium: 305 mgCarbohydrates: 16 gramsthe basic: 4 gramssugar: 11 gramsprotein: 2 grams

Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.

Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
This salad is relatively low in net carbs, making it a good side dish for any low-carb diet, including any phase of the original South Beach Diet. If you want less carbs on the keto diet, skip the mango.

Find more recipes like these:
Uses Power To find more recipes like these. use the Diet type indicator To find more recipes suitable for a particular eating plan. you can too Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.