All About Jicama

Jicama is pronounced Hick-a-ma. It's the root of a Mexican vine. It's sometimes referred to as a Mexican turnip or Mexican yam. I first had jicama in a jicama apple slaw at a restaurant in Richmond. It's light flavor and crunch fascinated me and I searched for recipes to replicate my experience. I tried Emeril's Jicama Apple Slaw recipe and it was okay but I thought the dressing was a little overpowering and I didn't love the texture of all shredded vegetables.

Emeril's Jicama Apple Slaw

Yield: 6 servings

1 large Jicama
1 bunch medium carrots, peeled (about 5)
2 tablespoons kosher salt
2 Granny Smith apples
6 scallions (white and green parts), sliced
1 bunch watercress


3 tablespoons cider vinegar
3 tablespoons agave nectar
2 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil

  1. Whisk vinegar with the honey, mustard, salt, and black pepper to taste in a small bowl.
  2. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
  3. With the grating blade, shred the jicama and carrots.
  4. Quarter, core, and shred the apples.
  5. Toss the jicama mixture with the apples, scallions, and about 1/2 cup of the dressing.

Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the Jicama Slaw in the middle of the ring.

Last weekend I went to a vegan cookout and decided to combine several other recipes and made this Jicama Apple Salad. I doubled it for the cookout. Oh and I prepared the

pineapple that we grilled

too! Delish!

Michelle's Jicama Apple Salad

1/2 large jicama, diced
1 cup of shredded carrot
1 cucumber, diced
2 Granny Smith apples, diced
1 jalepeno pepper, finely chopped (include seeds and ribs if you prefer spicy food)
1 red bell pepper, diced


Juice and zest of 2 limes
2 tablespoons rice wine vinegar
1 tablespoon agave nectar
2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon smoked paprika
1/8 teaspoon pepper

  1. Place all of the vegetables and fruit in a bowl.
  2. Mix all of the vinaigrette ingredients and pour over the vegetables and fruit.

The next day I had a taste for an old fashioned pasta salad with Italian dressing and I had a few ingredients leftover, so I made this pasta salad with the jicama too!

Jicama Pasta Salad

1 pound box of Radiatore
1/2 jicama, diced
1 cucumber, diced
1 bell pepper, diced
1 cup shredded carrot


2 packages of Good Seasons Zesty Italian Dressing and Recipe Mix (no homemade dressing on this day)
1/2 cup rice wine vinegar
1/2 cup canola oil
6 tablespoons water
1/4 teaspoon black pepper

  1. Place the vegetables in a bowl.
  2. Add all of the dressing ingredients to a jar with a lid and shake it until everything is combined.
  3. Pour the dressing over the vegetables and stir to combine.
  4. Cook the pasta according to the directions on the box.
  5. Once it is done, drain it long enough to avoid making a mess when you transfer it to the bowl with the vegetables. Don't rinse it.
  6. Add the pasta to the vegetables and dressing mixture and stir everything together well.


Watch me prepare the jicama for the pasta salad.