Simple Cilantro Jicama Salad

August 11, 2016

Simple Cilantro Jicama Salad Recipe | Fake Food Free

I buy jicama once in a blue moon. I have no idea why. Every time I get it into my kitchen, I marvel at the crunchy texture and its snackability. (Technically not a word, but it should be, don’t you think?)

So in honor of not completely going all fall on you with recipes, I picked one up last week to show that I still have a little light and refreshing summer left in me. I thought I’d show you what I do with it. It’s also known as the simplest salad ever. 

Simple Cilantro Jicama Salad Recipe | Fake Food Free

This makes the best little side dish or sometimes I eat it alone in the afternoons as a snack. My other favorite thing to do with it is to use it as a topping for tacos. Now that I’ve just told you that, I’m envision dicing it instead of cutting it into match sticks. Instant salsa. 

A simple cilantro jicama salad recipe with fresh lime juice and chipotle chili powder! | Fake Food Free

Don’t be too concerned about the type of chili powder or salt here. Chipotle chili powder adds an excellent smoky flavor, but if you don’t have that on hand, your favorite will do. If you haven’t gotten yourself some smoked sea salt yet, I highly recommend that you get around to it. I use it on just about everything and it adds another level of smokiness to this salad. But if you find yourself without it, standard table salt will do. Just add it to taste.

A simple jicama salad recipe that is perfect as a side dish or as a topping for tacos! | Fake Food Free

 

 

 

Simple Cilantro Jicama Salad

Makes: 2 to 4 servings

 

What you’ll need:

2 cups chopped or sliced jicama
1/4 cup chopped fresh cilantro
1/4 cup sliced sweet onion
3 tablespoons fresh lime juice
1/4 teaspoon smoked sea salt
Pinch of chipotle chili powder

 

How to make it:

Place the jicama, cilantro and onion in a medium bowl. Add the lime juice, sea salt and chili powder.

Toss to combine all ingredients and serve.

 

 

 

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  • Jane, The Heritage Cook August 11, 2016 at 9:56 pm

    I love this Lori! Joanne Weir’s restaurant in Sausalito, Copita, serves a version of this as an amuse bouche and I always chow down before even looking at the menu LOL. I have never thought to add jicama to salsa, but I sure will from now on! 🙂

    • Lori August 12, 2016 at 7:01 am

      Oh, I haven’t been there! I’ll put on my list for the next time I’m back in the area!