This jicama salad is a light and refreshing low carb side dish. Serve it with any Mexican meal or as an appetizer!
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
Have you tried jicama yet? It's pronounced “hick-a-ma” and has a mild, refreshing taste with fantastic crunch. It is sort of like a water chestnut – often used in Asian cooking. And it's unusual for a root vegetable in that it can be eaten raw or cooked. Oh, and 100g of jicama is only 4g net carbs, making it your new best friend! Check out my whole collection of low carb jicama recipes!
This salad is pretty versatile in that you can include different combinations of vegetables and herbs. Before I became a low-carber I would add some mandarin slices or apple to the mix, but in their absence I do feel like some sort of citrus works well when it comes to jicama.
How to Make a Jicama Salad
Use a sharp knife to peel the jicama. Once peeled, cut it into dice, slices, chunks, matchsticks, whatever you fancy. Add chopped cucumber, bell peppers, and green onions.
For seasoning I add salt, black pepper, olive oil, lime juice and fresh herbs like cilantro and/or mint.
This is one of those salads that gets better if you leave it for a day or two, so prepare it in advance if you can.
It is particularly amazing with steak or any kind of Mexican dish. And it's a great talking point if your guests have never tried jicama before!!
- 1 medium jicama
- ½ English cucumber
- ½ red bell pepper
- ½ yellow bell pepper
- 2 green onions
- 1 tbs olive oil
- 1 tbs lime juice
- salt and black pepper
- fresh cilantro leaves, optional
- fresh mint leaves, optional
- Slice the jicama in half, slice off the peel, then cut the jicama into cubes.
- Prepare the cucumber and peppers as desired. Chop the green onions.
- Mix all the vegetables together in a bowl, stir well, and add the olive oil, lime juice, salt and black pepper.
- Add fresh cilantro and/or fresh mint leaves.
- Keep covered in the fridge until required.
6g net carbs per serving
Nutrition InformationYield 6 Serving Size One sixth of the recipe
Amount Per ServingCalories 73 Total Fat 2g Saturated Fat 0g Sodium 6mg Carbohydrates 11g Net Carbohydrates 6g Fiber 5g Sugar 2g Protein 1g
Check out my Low Carb Mexican Recipes Ebook!
If you adore Mexican food, you'll love this ebook collection of 18 delicious low carb Mexican recipes!
Check out my Low Carb Side Dish Recipes Ebook!
Need more easy low carb side dish recipes? My ebook features 18 dishes that need 5 ingredients or less!