Jicama Salad



Serving size

1 cup salad
30 Minutes
2 hours

This recipe can be or divided by 2. Keeps well for 2 – 3 days in refrigerator.

Jicama Salad


1 small Jicama
2 lime yields Lime juice, raw
1/2 tsp. Salt
2 tsp.. Maple syrup
1/4 cup Coriander (cilantro) leaves, raw
1/2 tsp.. Ground cumin
4 tsp. Olive oil


After peeling and cutting the jicama into matchstick, place it in a large glass or stainless steel bowl with the lime juice, salt, maple syrup, cilantro, cumin and olive oil.

Toss well and chill for at least 2 hours before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Never be afraid to use a new ingredient. The crunch of jicama makes great salads. Its sweet flavor goes great in salads when used raw but also works well in soups and stews much like a turnip or parsnip.

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