16 Delicious Jicama Recipes for Every Occasion

Ever find yourself staring at a jicama in the grocery store, wondering what magic you can whip up with this crisp, sweet root? You’re not alone! From refreshing salads to hearty mains, jicama is the versatile star waiting to brighten your meals. Dive into our roundup of 16 Delicious Jicama Recipes for Every Occasion and discover new favorites that’ll have everyone asking for seconds. Let’s get cooking!

Spicy Jicama Slaw with Lime Dressing

Prepare to have your taste buds tango with this zesty, crunchy delight that’s about to become your go-to side dish for every barbecue, picnic, or ‘I just need something refreshing’ moment. Perfectly balancing spice and citrus, this slaw is a riot of flavors that’ll make your mouth water just thinking about it.

Ingredients

• Jicama – 1 cup, julienned
• Red cabbage – 1 cup, thinly sliced
• Carrot – 1, julienned
• Lime – 2, juiced
• Honey – 1 tbsp
• Chili powder – 1 tsp
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the julienned jicama, thinly sliced red cabbage, and julienned carrot.
2. In a small bowl, whisk together the lime juice, honey, chili powder, and salt until well blended. Tip: For an extra kick, add a pinch more chili powder.
3. Pour the dressing over the vegetables and toss until everything is evenly coated. Tip: Let the slaw sit for 10 minutes before serving to allow the flavors to meld beautifully.
4. Give the slaw a final toss and serve immediately. Tip: For a stunning presentation, garnish with lime wedges and a sprinkle of chili powder on top.

Refreshingly crisp with a punchy lime dressing and a hint of heat, this slaw is a textural dream. Serve it alongside grilled meats for a contrast of flavors or pile it high on fish tacos for an unforgettable crunch.

Jicama and Mango Salad with Chili Powder

Alright, let’s dive into a salad that’s as vibrant as your personality after that third cup of coffee—crispy, sweet, and with just the right kick to wake up your taste buds!

Ingredients

• Jicama – 1 cup, julienned
• Mango – 1 cup, diced
• Lime juice – 2 tbsp
• Chili powder – 1 tsp
• Salt – ¼ tsp

Instructions

1. In a large bowl, combine the julienned jicama and diced mango.
2. Drizzle lime juice over the jicama and mango, tossing gently to coat evenly. Tip: Use fresh lime juice for the brightest flavor.
3. Sprinkle chili powder and salt over the salad, tossing again to distribute the spices. Tip: Adjust the chili powder to suit your heat preference, but remember, a little goes a long way.
4. Let the salad sit for 5 minutes to allow the flavors to meld. Tip: This resting time is crucial for the jicama to soften slightly and absorb the lime and chili flavors.
5. Serve immediately or chill in the refrigerator for up to 2 hours for a cooler, crisper salad.

This salad is a textural dream—crunchy jicama meets soft mango, all zipped up with lime and chili. Try serving it atop grilled fish for a sweet-spicy contrast that’ll have your guests begging for the recipe.

Roasted Jicama Fries with Smoky Paprika

Zesty and zippy, these Roasted Jicama Fries with Smoky Paprika are about to become your new obsession. Who knew a root vegetable could steal the show with such crispy, smoky charm?

Ingredients

• Jicama – 1 large
• Olive oil – 2 tbsp
• Smoky paprika – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 425°F. This high heat is key for getting those fries crispy, not soggy.
2. Peel the jicama and cut it into fry-shaped sticks, about ¼ inch thick. Uniformity is your friend here for even cooking.
3. Toss the jicama sticks with olive oil, smoky paprika, and salt in a large bowl until evenly coated. Don’t skimp on the tossing—this ensures every fry is flavorful.
4. Spread the fries in a single layer on a baking sheet. Crowding leads to steaming, and we’re not about that life.
5. Roast for 25-30 minutes, flipping halfway through, until golden and crispy on the edges. Patience pays off with perfect crispiness.

Unbelievably crunchy on the outside with a tender bite inside, these fries are a smoky, savory dream. Serve them with a side of cool avocado crema or dunk them boldly into your favorite spicy mayo for an extra kick.

Jicama, Cucumber, and Avocado Salad

Alright, let’s dive into a salad that’s as refreshing as a splash of cold water on a scorching summer day—because who said salads have to be boring? This jicama, cucumber, and avocado combo is here to prove that crunch and creaminess can live in perfect harmony.

Ingredients

• Jicama – 1 cup, julienned
• Cucumber – 1 cup, thinly sliced
• Avocado – 1, diced
• Lime juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. In a large bowl, combine the julienned jicama and thinly sliced cucumber.
2. Gently fold in the diced avocado to avoid mashing it—unless you’re into that sort of thing.
3. Drizzle the lime juice and olive oil over the salad, then sprinkle with salt and pepper.
4. Toss the salad lightly to coat everything evenly. Tip: Use your hands for a more even mix, but wash them first, please.
5. Let the salad sit for 5 minutes to allow the flavors to marry. Tip: This is the perfect time to pretend you’re a food stylist and arrange it prettily on a plate.
6. Serve immediately. Tip: For an extra kick, add a sprinkle of chili powder or serve with tortilla chips on the side for some crunch.

You’ll love the contrast between the crisp jicama and cucumber against the buttery avocado. Yum—this salad is a texture lover’s dream, perfect for picnics or as a side dish that steals the show.

Jicama and Pineapple Salsa

Unbelievably refreshing and bursting with tropical vibes, this Jicama and Pineapple Salsa is your ticket to flavor town without the passport. Perfect for those days when you crave something sweet, spicy, and everything nice, it’s a fiesta in a bowl that’ll have your taste buds dancing the cha-cha.

Ingredients

• Jicama – 1 cup, diced
• Pineapple – 1 cup, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 2 tbsp
• Jalapeño – 1, seeded and minced
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the diced jicama and pineapple.
2. Add the finely chopped red onion and minced jalapeño to the bowl.
3. Sprinkle the chopped cilantro over the mixture.
4. Drizzle the lime juice evenly across the ingredients.
5. Season with salt, then gently toss everything together until well mixed. Tip: For the best flavor, let the salsa sit for 10 minutes before serving to allow the flavors to meld.
6. Taste and adjust the lime juice or salt if needed. Tip: If you prefer a spicier kick, leave some jalapeño seeds in the mix.
7. Serve chilled. Tip: For an extra refreshing twist, serve the salsa in hollowed-out pineapple halves.

Just like that, you’ve got a salsa that’s a crunchy, juicy, and slightly spicy masterpiece. Ideal for scooping up with tortilla chips or as a vibrant topping for grilled fish, it’s a versatile dish that promises to steal the show at any gathering.

Grilled Jicama Steaks with Chimichurri Sauce

Feast your eyes (and soon, your taste buds) on a dish that’s about to revolutionize your grilling game. Grilled jicama steaks with chimichurri sauce are here to prove that veggies can steal the spotlight, with a crunch that’s music to your ears and a flavor that’ll have you doing a happy dance.

Ingredients

• Jicama – 1 large
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Garlic – 2 cloves
• Parsley – 1 cup
• Red wine vinegar – 2 tbsp
• Red pepper flakes – ½ tsp

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Tip: A well-heated grill ensures those perfect char marks.
2. Peel the jicama and slice it into ½-inch thick steaks. Tip: Uniform thickness means even cooking.
3. Brush both sides of the jicama steaks with olive oil and sprinkle with salt.
4. Grill the jicama steaks for 4-5 minutes on each side, until you see those gorgeous grill marks. Tip: Don’t flip more than once to keep those marks crisp.
5. While the jicama grills, make the chimichurri by finely chopping the garlic and parsley, then mixing them with the remaining olive oil, red wine vinegar, and red pepper flakes.
6. Serve the grilled jicama steaks hot, topped with the chimichurri sauce.

Just like that, you’ve got a dish that’s a textural dream—crispy on the outside, tender on the inside, with a chimichurri that packs a punch. Try stacking them high for a show-stopping presentation or chop them into bites for a party-perfect appetizer.

Jicama and Carrot Slaw with Peanut Dressing

Unbelievably crunchy and refreshing, this slaw is the superhero of side dishes, here to save your summer BBQs from the mundane. With a peanut dressing that’s got more kick than a caffeine-fueled kangaroo, it’s the perfect mix of sweet, tangy, and downright delicious.

Ingredients

• Jicama – 1 cup, julienned
• Carrot – 1 cup, julienned
• Peanut butter – ¼ cup
• Lime juice – 2 tbsp
• Soy sauce – 1 tbsp
• Honey – 1 tbsp
• Water – 2 tbsp

Instructions

1. In a large bowl, combine julienned jicama and carrot. Tip: For extra crunch, soak the julienned veggies in ice water for 10 minutes before mixing.
2. In a small bowl, whisk together peanut butter, lime juice, soy sauce, honey, and water until smooth. Tip: If the dressing is too thick, add water 1 tbsp at a time until desired consistency is reached.
3. Pour the peanut dressing over the jicama and carrot mixture. Toss until evenly coated. Tip: Let the slaw sit for 5 minutes before serving to allow the flavors to meld beautifully.

Just like that, you’ve got a slaw that’s as fun to eat as it is to say—jicama! The crisp veggies play perfectly against the creamy, nutty dressing, making every bite a texture party. Serve it atop grilled chicken for a meal that’ll have your taste buds doing backflips.

Jicama, Orange, and Beet Salad with Honey Dressing

Oh, the joys of summer salads that don’t just whisper but sing with flavors! This one’s a vibrant ensemble that’ll make your taste buds dance faster than a TikTok trend.

Ingredients

• Jicama – 1 cup, julienned
• Orange – 1, segmented
• Beet – 1 medium, roasted and sliced
• Honey – 2 tbsp
• Olive oil – 1 tbsp
• Lime juice – 1 tbsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 45 minutes until tender. Let it cool, then peel and slice into thin rounds.
2. While the beet roasts, julienne the jicama into matchstick-sized pieces for that perfect crunch.
3. Segment the orange, ensuring all the white pith is removed for a burst of clean, citrusy sweetness.
4. In a small bowl, whisk together honey, olive oil, lime juice, and salt until the dressing is smooth and emulsified.
5. In a large mixing bowl, gently toss the jicama, orange segments, and beet slices with the honey dressing until everything is lightly coated.
6. Chill the salad in the refrigerator for 15 minutes before serving to let the flavors meld beautifully.

This salad is a textural dream—crunchy jicama, juicy oranges, and earthy beets all playing nice under a sweet and tangy dressing. Try serving it on a platter with a sprinkle of crushed pistachios for an extra nutty crunch that’ll have everyone coming back for seconds.

Jicama and Shrimp Ceviche

Oh, the joys of summer call for a dish that’s as refreshing as a dive into the pool on a scorching day—enter our star, Jicama and Shrimp Ceviche. It’s the perfect blend of crunch, zest, and ocean breeze, all mingling in your bowl like a beach party for your taste buds.

Ingredients

• Jicama – 1 cup, diced
• Shrimp – 1 lb, peeled and deveined
• Lime juice – ½ cup
• Cilantro – ¼ cup, chopped
• Red onion – ¼ cup, finely diced
• Salt – 1 tsp
• Avocado – 1, sliced

Instructions

1. In a large bowl, combine shrimp with lime juice, ensuring each piece is fully submerged. Let it marinate in the fridge for 15 minutes, or until shrimp turns opaque.
2. While shrimp marinates, dice jicama into small cubes for that perfect crunch.
3. Once shrimp is ready, drain excess lime juice, leaving about 2 tablespoons in the bowl for flavor.
4. Add jicama, cilantro, and red onion to the shrimp. Gently toss to combine.
5. Season with salt, mixing well to distribute evenly.
6. Let the ceviche sit for 5 minutes to allow flavors to meld together beautifully.
7. Serve chilled, topped with avocado slices for a creamy contrast.

Unbelievably crisp and bursting with freshness, this ceviche is a symphony of textures and flavors. Serve it in martini glasses for a fancy twist or straight out of the bowl with tortilla chips for a casual vibe—either way, it’s a guaranteed hit.

Jicama Chips with Sea Salt and Lime

Picture this: you’re lounging on your couch, binge-watching your favorite show, and suddenly, the snack cravings hit. But instead of reaching for the same old potato chips, why not jazz things up with something that’s crunchy, zesty, and downright addictive? Enter the scene: jicama chips with sea salt and lime – your new snack-time MVP.

Ingredients

• Jicama – 1 large
• Lime – 1
• Sea salt – 1 tsp

Instructions

1. Preheat your oven to 200°F – low and slow is the key to crispy perfection.
2. Peel the jicama and slice it into 1/8-inch thick rounds. Pro tip: A mandoline slicer will give you uniform slices for even cooking.
3. Arrange the jicama slices in a single layer on a baking sheet lined with parchment paper. Overlapping is a no-no unless you’re into steamed jicama.
4. Bake for 2 hours, flipping the slices halfway through. They should be dry and slightly golden – patience is a virtue here.
5. While still warm, sprinkle the chips with sea salt and a generous squeeze of lime juice. The warmth helps the flavors cling like a koala to a eucalyptus tree.

Just like that, you’ve got a snack that’s a crunchy, tangy, salty dream. Serve these bad boys with a side of guac for dipping, or just eat them straight out of the bowl – we won’t judge.

Jicama and Apple Salad with Cinnamon

Howdy, salad lovers! If you’re tired of the same old greens and looking for a crunch that’ll make your taste buds do a happy dance, you’ve just hit the jackpot. This jicama and apple salad with a sprinkle of cinnamon is like a party in your mouth, and everyone’s invited.

Ingredients

• Jicama – 1 cup, julienned
• Apple – 1, thinly sliced
• Cinnamon – ½ tsp
• Lime juice – 1 tbsp
• Honey – 1 tbsp

Instructions

1. Peel the jicama and cut it into thin, matchstick-like pieces (julienne) to get 1 cup.
2. Core the apple and slice it thinly. For a pro tip, soak the apple slices in water with a splash of lime juice to prevent browning.
3. In a large bowl, combine the jicama and apple slices.
4. Drizzle the lime juice and honey over the jicama and apple. Here’s a tip: warm the honey slightly if it’s too thick to drizzle easily.
5. Sprinkle the cinnamon evenly over the salad. A little goes a long way, so don’t overdo it unless you’re a cinnamon fiend.
6. Toss everything gently until well combined. Tip: Use your hands for tossing to ensure every piece gets coated without bruising the apple slices.

Boom! You’ve got yourself a salad that’s a crunchy, sweet, and slightly spicy masterpiece. Serve it in a hollowed-out jicama shell for a show-stopping presentation, or just grab a fork and dig in straight from the bowl—no judgment here.

Jicama, Radish, and Cucumber Salad with Mint

Perfectly crisp and refreshing, this salad is like a cool breeze on a hot summer day—except you can eat it, and it won’t leave you questioning your life choices.

Ingredients

• Jicama – 1 cup, julienned
• Radish – ½ cup, thinly sliced
• Cucumber – 1 cup, julienned
• Fresh mint – ¼ cup, chopped
• Lime juice – 2 tbsp
• Honey – 1 tbsp
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the julienned jicama, sliced radish, and julienned cucumber.
2. Add the chopped fresh mint to the bowl, gently tossing to distribute evenly among the vegetables.
3. In a small bowl, whisk together the lime juice, honey, and salt until the honey is fully dissolved.
4. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
5. Serve chilled. Tip: If you’re prepping ahead, keep the dressing separate until just before serving to maintain the veggies’ crunch.
6. For an extra refreshing twist, serve the salad on a bed of ice. Tip: A mandoline slicer can save you time and give you uniformly thin slices of radish and cucumber.

Mmm, the crunch of the jicama paired with the peppery bite of radish and the cool cucumber is a textural dream. Serve it alongside grilled fish or fold it into tacos for an unexpected burst of freshness.

Jicama and Chicken Stir-Fry with Soy Sauce

Who knew that jicama could be the star of the show? This Jicama and Chicken Stir-Fry with Soy Sauce is a crunchy, savory delight that’ll have you questioning why you haven’t been adding jicama to everything. Perfect for when you’re craving something light yet satisfying, and let’s be honest, who isn’t?

Ingredients

• Chicken breast – 1 lb, sliced
• Jicama – 1 cup, julienned
• Soy sauce – 3 tbsp
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced chicken breast to the skillet, cooking until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in minced garlic, cooking until fragrant, about 30 seconds.
4. Add julienned jicama to the skillet, stirring frequently for 2 minutes to maintain crunch. Tip: Jicama should be crisp, not mushy.
5. Pour soy sauce over the mixture, tossing to coat evenly, and cook for an additional 1 minute. Tip: For a deeper flavor, let the soy sauce caramelize slightly.
6. Remove from heat and serve immediately.

Light, crunchy, and packed with umami, this stir-fry is a textural dream. Serve it over a bed of rice for a hearty meal or enjoy it solo for a low-carb delight. Either way, it’s a dish that’s as fun to eat as it is to say ‘jicama’.

Jicama and Black Bean Tacos with Avocado Cream

Today’s the day to shake up your taco night with a twist that’s as fun to say as it is to eat—jicama and black bean tacos with avocado cream. Trust us, your taste buds will thank you for this crunchy, creamy, dreamy combo that’s a total game-changer.

Ingredients

• Jicama – 1 cup, julienned
• Black beans – 1 cup, rinsed
• Avocado – 1, ripe
• Lime – 1, juiced
• Corn tortillas – 6
• Cilantro – ¼ cup, chopped
• Salt – ½ tsp

Instructions

1. Preheat a skillet over medium heat (350°F) and warm the corn tortillas for 30 seconds on each side. Keep them wrapped in a towel to stay warm.
2. In a bowl, mash the avocado with lime juice and salt until smooth to create the avocado cream.
3. Toss the julienned jicama with a pinch of salt for an extra crunch.
4. Heat the black beans in the same skillet for 2 minutes, just until warm.
5. Spread a generous layer of avocado cream on each tortilla, then top with black beans and jicama.
6. Garnish with chopped cilantro for a fresh, herby finish.

Now, let’s talk texture—crispy jicama meets creamy avocado in a taco that’s anything but ordinary. Serve these bad boys with an extra squeeze of lime for a zesty kick that’ll have everyone reaching for seconds.

Jicama and Grapefruit Salad with Basil

Dive into a salad that’s as refreshing as a dip in the pool on a scorching summer day—this Jicama and Grapefruit Salad with Basil is your ticket to crunch town with a citrusy twist that’ll make your taste buds do a happy dance.

Ingredients

• Jicama – 1 cup, julienned
• Grapefruit – 1, segmented
• Basil leaves – ¼ cup, torn
• Olive oil – 2 tbsp
• Honey – 1 tbsp
• Salt – ½ tsp

Instructions

1. Peel the jicama and julienne into thin strips, aiming for matchstick thickness for maximum crunch.
2. Segment the grapefruit over a bowl to catch the juices, ensuring no seeds sneak into your salad.
3. In a large bowl, whisk together the olive oil, honey, and salt with 1 tbsp of the reserved grapefruit juice for a dressing that’s sweet with a hint of tang.
4. Toss the jicama and grapefruit segments gently with the dressing, ensuring every piece gets lightly coated without turning soggy.
5. Fold in the torn basil leaves last to keep them vibrant and aromatic, giving the salad a fresh, herby lift.

You’ll love the contrast between the jicama’s crispness and the grapefruit’s juicy bursts, all tied together with the basil’s peppery notes. Serve it atop grilled fish for a dinner that sings summer, or pack it for a picnic where it’ll be the star of the spread.

Jicama and Coconut Milk Smoothie

Now, let’s dive into a smoothie that’s as refreshing as a splash in the pool on a scorching summer day—our Jicama and Coconut Milk Smoothie. It’s the quirky, health-conscious cousin of your usual fruit smoothie, ready to jazz up your morning routine with its crisp, subtly sweet vibes.

Ingredients

• Jicama – 1 cup, peeled and diced
• Coconut milk – 1 cup
• Honey – 1 tbsp
• Ice cubes – ½ cup

Instructions

1. Peel the jicama and dice it into 1-inch cubes. Pro tip: A sharp knife makes this step a breeze, turning a tough root veggie into smoothie-ready pieces in no time.
2. Add the diced jicama, coconut milk, honey, and ice cubes to a blender. Kitchen hack: For an extra creamy texture, freeze the jicama cubes for an hour before blending.
3. Blend on high speed for 45 seconds, or until the mixture is completely smooth. Watch for the magic moment when the chunks disappear into creamy perfection.
4. Pour the smoothie into a glass and serve immediately. Chef’s secret: Garnish with a thin slice of jicama on the rim for a photo-worthy presentation.

Light, with a texture that’s silkier than your favorite pajamas, this smoothie brings a tropical twist to your table. Serve it in a hollowed-out coconut for an Instagram-ready breakfast that screams summer vibes.

Conclusion

Zesty, versatile, and utterly delicious, these 16 jicama recipes are sure to spice up any occasion! Whether you’re craving a crunchy snack or a refreshing salad, there’s something here for everyone. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!