Featured Brand Sites
Product By Category
Tools & Info
6 servings, 1 cup each
Read MoreRead Less
Tap or click steps to mark as complete
Substitute sliced radishes for the jicama.
Use vegetable peeler or small paring knife to remove thin brown skin to reveal white interior. Cut jicama in half and place, cut-side down, on a cutting board. Use a chef's knife or mandolin to cut jicama as desired.
Jicama is a relative of the potato that is commonly used in Latin dishes. A versatile vegetable, jicama can be enjoyed raw or cooked. When eaten raw, it tastes a bit like an apple; when cooked, it takes on the flavor of the food it is accompanying. Add jicama to your cooking repertoire for a good source of fiber and an excellent source of vitamin C.
Take a trip to the Southwest with this satisfying salad. The beans provide a good source of fiber and the vegetables contain vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.