New Year, New Vegetable: Try Jicama!
Jicama (pronounced “hi-kuh-muh”) is a hearty root vegetable native to Mexico. It can be found at most mainstream grocery stores in the produce section. It’s sometimes known as the Mexican turnip or potato and is high in vitamin C, potassium, and fiber.
Unless you purchase your Jicama pre-peeled and sliced, you’ll need to remove the thick brown skin with a knife. A standard vegetable peeler likely won’t be able to cut through. The inside is white and crunchy like an apple but not quite as sweet.
Jicama is best served raw in sticks or slices. However, it can be cooked too. Add it to salads, salsa, or even stir fry for an extra crunch! Give it a try with one of our recipes below:
1 large jicama, peeled and shredded
½ Napa cabbage, finely shredded
2 carrots, shredded
2 Tbsp. cilantro, chopped
½ cup lime juice
½ cup olive oil
2 Tbsp. honey
2 Tbsp. rice wine vinegar
½ tsp. chili powder
½ tsp. red pepper flakes
Salt and pepper, to taste
Try adding shredded green apple or chopped bell peppers to change up the flavor!
Recipe adapted from The Gracious Wife.
Serves 2 to 3
1 medium jicama, peeled
1 Tbsp. olive oil
½ tsp. paprika
½ tsp. garlic powder
½ tsp. onion powder
½ tsp salt
pinch of cayenne pepper
Serve with ranch dressing or guacamole for delicious dipping!
Recipe adapted from Healthier Steps.