A Refreshing Salad – Jícama Slaw

Click here to go to printable recipe: Jícama Slaw 

Jícama (Pachyrhizus erosus) is a vine of the pea family, native to Mexico and Central America; after the Spanish conquest in the 16th century, extensive commerce with The Philippines was established, and jícama was grown there and other South Asian regions as early as the 17th century. The only edible part of the plant is the root, which has white flesh and a papery white or tan skin:

When I started this blog back in 2018, jícama (sounds like hee-ca-mah, from the Nahuatl xicamatl ) was just starting to appear at my local grocery stores in Canada. Nowadays, it is more common to find it year-round, usually with the potatoes and yams.  In Mexico, young jícamas are included in piñatas during the Christmas season, and the larger roots are peeled and sliced into rounds, sticks or chunks, and eaten with lime juice, chili powder and salt, or as part of a chunky salad (pico de gallo) or a fruit cup (fruta picada.) Inspired by these preparations, I used my jícama in a slaw, with the Mexican condiments instead of a dressing, and added other popular veggies.

Jícama Slaw – Ensalada juliana de jícama

Printable recipe: Jícama Slaw 

Ingredients

1 large jícama; washed
2 medium carrots; washed, ends removed and peeled
½ English cucumber; washed, ends removed (peeling optional)
2 limes; washed and halved
Salt, chili powder, hot sauce, Tajín™, to taste

Prepare jícama – Carefully slice off ends with a large sharp knife (photo below, left). Peel the skin by pulling from the ends (photo below, centre). Finish removing all the skin with a paring knife, until the white flesh is exposed all around (photo below, right):

Slice in half, then work with one piece a time, shredding with the coarse side of a box grater (photo below, left). Continue with the other piece, to obtain about two cups of shredded jícama (photo below, right):

Prepare carrots – Using the same technique, shred one carrot (photo below, left); continue with the second, to obtain about two cups of shredded carrots (photo below, right):

Prepare cucumber – Using the slicing side of the box grater, slide the cucumber over the bottom slot (photo below, left).  Continuing with this motion, thin cucumber slices will be ready to use (photo below, right):

Mix the shredded jícama with the shredded carrots, squeezing the juice of the two limes over:

Transfer to individual salad bowls, top with some cucumber slices, and serve with salt, hot sauce and chili powder or Tajín™ on the side:

I kept the condiments separated, to allow each person to dress their bowl to taste.  Healthy, fresh and easy to prepare, what else is there to ask? What a delicious and indeed refreshing salad:

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I am bringing my recipe to Full Plate Thursday #751 with Miz Helen @ Miz Helen’s Country Cottage.

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I am sharing my post at Thursday Favourite Things #717, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, and Linda @ Crafts a la Mode.

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I am joining Fiesta Friday # 596, with Angie @ Fiesta Friday.