Jicama Salad


If you’ve known me very long, you know that tacos make up a large part of my diet. Taco nights are my favorite, easy-to-throw-together-for-a-crowd meal. I’m always trying to figure out what to make as side dishes for taco nights, other than the usual chips and guacamole. Recently I remembered eating jicama salad at a friend’s home years ago, and decided to try to make it myself! It became a fast favorite, and immediately went on my “go-to” list for warm weather eats!

Jicama is a mexican root vegetable that looks like a turnip. It’s texture and taste is something like a cross between a potato and an apple. Jicama is packed with nutrients, low in calories, and high in fiber. It’s also an excellent source of vitamin C! 

This recipe is perfect eaten by itself as a side for taco nights, used as a topping/slaw for tacos, or put on top of a bed of arugula to make into a light summer salad! It’s light, refreshing, and it is the perfect combination of sweet and savory. This recipe makes enough for a large group!



  • 2 large jicamas (peel then julienne)

  • 2 mangos (diced)

  • 1 red bell pepper (thinly sliced)

  • 1/2 red onion (thinly sliced)

  • 1 bunch cilantro (chopped)

  • 2 limes (juiced)

  • 3 oranges (1 juiced, 2 sliced

  • 1/2 tsp salt

  • 2 tsp apple cider vinegar 

  • 1 garlic clove (minced)



Peel and julienne the jicamas and place in a large bowl. Thinly slice 1/2 of the the red onion and the red bell pepper, then place in the bowl. Dice the mangos and slice two of the oranges and add them to the bowl. Juice the limes and remaining orange over the mixture, add the apple cider vinegar, and stir until everything is coated well. Chop the cilantro and mince the garlic, and add to the bowl along with the salt. Stir everything together and taste. These ratios are pretty loose, so feel free to adjust according to your liking! If possible, let the jicama salad sit for at least half an hour before serving to let all the flavors combine. Enjoy!