Jicama, Carrot and Green Onion Salad/Slaw

I truly love Jicama. If you are Mexico or another tropical area where you can get it really, really fresh - all you need is just to peel it, cut a few wedges and squeeze a bit of fresh lime over it.  It's the perfect healthy crunchy snack for a warm climate.

It's much more difficult to find a fresh Jicama up here. The quality comes and goes.  But a week ago I managed to find a fresh shipment at a local farmer's market and snagged a pretty large one.  It sat in the fridge for a few days before I decided not just snack on it this time, but to try to make a salad with at least part of it.

After much searching, I decided the standard ingredients were Jicama, Carrot, Green Onion and fresh lime juice.  Outside of that there were a lot of options.  Most recipes cut the carrot into matchsticks. Some grated it (okay for the carrots but I thought it would be too mushy for the jicama) and a few diced.  I went with a mix.

I diced the jicama fairly small to keep that amazing crunch intact. The carrots I broke down and bought a package of matchstick cut ones. I know - not the healthiest choice and I'll do it differently next time. But for this time around I needed it easy.  A little green onion, some cilantro, then olive oil, lime juice, salt and pepper. Voila.  Best of all it the leftovers have stayed fresh in the refrigerator for several days so I could have it for lunch.

I first offer the basics of what I did. Then I share a few options I saw on others sites that would change the flavour a bit and add a bit of spice.  One addition I might add next time is pomegranate seeds.  Their tart flavour would fit in well and it would add a pop of colour to the visual appeal.

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Jicama, Carrot and Green Onion Salad

1         Medium Jicama, peeled and diced into small pieces
2         Medium Carrots, peeled and cut into matchsticks (or grated or diced)
4         Medium Green onions, cross sliced into small pieces
1/2 C  Chopped Cilantro
1         Large, juicy lime or 2 smaller ones
Olive Oil

Combine all prepared vegetables and cilantro in a medium size bowl.  Squeeze limes over bowl and then add a swirl or two of olive oil (I would guess 2 T. Just add a small amount first and increase if you feel it needs it).  Sprinkle with salt and pepper to taste, cover and chill in the refrigerator for an 30-60 minutes to allow flavours to combine. Stir once more and serve.  Keeps for several days.

Alternatives - 

1. Optional Ingredients -

  • Pomegranate Seeds 
  • Red Pepper Flakes
  • Orange, red or yellow sweet peppers
  • Hot peppers such a poblano, jalapeno and chipotle
  • Shredded red or green cabbage
  • Tart Green Apple

2. Honey Lime Dress from Canucks Cooking -

  • 1 tbsp + 2 tsp fresh lime juice
  • 3/4 tsp honey or agave nectar
  • 1/4 tsp ground cumin
  • 1/8 tsp salt
  • 1 tbsp + 2 tsp extra-virgin olive oil

3. Spicy Mayo Dress from Steph Gaudreau -
  • 1/4 cup mayo
  • 1 tsp ground chipotle pepper
  • 1 tsp hot sauce
  • 1/4 cup chopped cilantro
  • 1 lime juice
  • Sea salt and black pepper to taste