How to Cut Jicama + 3 Simple Recipes

Jicama (HEE-kah-ma) is a round root vegetable with thin brown skin and white starchy flesh typically grown in Central and South America or in warmer southwestern states. It’s a member of the bean family, though its flavor is often compared to a cross between a potato and an apple, or a mildly sweet water chestnut. The brown skin is inedible and contains a toxic compound, so be sure to discard it. Jicama’s flesh is crunchy and juicy, making it a delicious vegetable to enjoy raw. It can also be cooked in stir-fries and sautés, or roasted and baked.

Jicama Nutrition

One cup of raw jicama contains about a quarter of your daily vitamin C to support immunity, collagen production, and to fight free radicals and oxidative stress by way of its antioxidant properties. It also contains potassium, magnesium, iron, and folate. At nearly 90 percent water, jicama is low in calories, containing about 50 calories per cup. Jicama is a great source of dietary fiber, most notably a form of soluble fiber known as inulin. Inulin is a type of prebiotic fiber that promotes a balance of healthy gut bacteria, known as our microbiome, and may support the health of our intestinal cells to reduce risk for colon cancer.

How to Cut Jicama

Watch How to Cut Jicama

Jicama Recipes

Jicama is a surprisingly delicious vegetable that can be enjoyed raw or cooked. Here are a few simple ways to use the jicama you received in your PIP box!

Jicama Slaw

Jicama adds great texture and crunch to slaws and salads. Cut jicama into matchsticks or grate it using a box grater. Toss with shredded cabbage, grated carrot, and sliced green onions. Dress with fresh lime juice and oil and season to taste with salt and pepper. Chili powder or tajin seasoning are fantastic here, too.

Jicama Sticks

Jicama is a fun and surprising addition to any vegetable platter. Cut it into sticks and serve it alongside your other favorite fresh cut vegetables and dip.

Baked Jicama Chips

Jicama chips are fantastic and taste just like sweet potato chips! Use a chef’s knife or mandoline to cut the jicama into paper thin slices. Arrange in a single layer on a parchment-lined baking sheet and spray with avocado oil and season with salt. Feel free to add any other seasonings you like. Chili powder and cumin work well. Bake at 250 degrees for 1-2 hours, flipping every 30 minutes, or until chips are light golden brown. Chips will crisp up even more as they cool on the pan.

By Carolyn Hodges, MS, RDN