spiralizing recipes - salads - south of the border jicama salad

south of the border jicama salad

Jicama (also known as the “Mexican turnip”) has a taste and texture reminiscent of a crisp apple or raw potato, and its mild taste makes it a versatile addition to all kinds of salads. Here the vegetable takes center stage with a spicy dressing that replicates the flavors of a popular street snack—jicama slices sprinkled with chili powder and lime juice.



2 servings

Prep time

5-10 minutes




34 mg

Dietary fiber

32.7 g

Total fat

25.9 g

Total carbs

60.9 g


5.0 g


  • 2 medium jicama (about the size of a yellow onion)

  • 3 limes, juiced (about ¼ cup)

  • 1/4 cup olive oil (four tsp.)

  • ½ tsp. chili powder

  • 1 large garlic clove, minced

  • Dash red pepper flakes (optional)


  • Remove the jicama’s papery outer “skin” and slice using the “thick-strand” option on your Veggetti or Paderno slicer.
  • Set aside in a medium bowl.
  • Combine other ingredients and pour over jicama.
  • Toss to mix the dressing evenly.
  • Serve immediately.

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