Jicama
Grapefruit and Jícama Salad
This recipe is part of a menu developed for Epicurious by Charles Phan, the chef-owner of San Francisco's The Slanted Door. Read more about Phan and Vietnamese food.
Grilled Fish Tostadas with Pineapple-Jícama Salsa
Enjoy a taste of the islands with these healthful, low-fat tostadas.
Orange, Jícama, Radish, and Pork Rind Salad
Chojín Alma Guillermoprieto of Cambridge, Massachusetts, writes: "My guatemalan grandmother made a salad she called chojín. I remember the taste vividly, but when I went to Guatemala, no one knew the dish. This is my attempt to re-create it."
While the ingredients in this recipe are extremely simple, the result is an eye-opening explosion of flavors.
Jícama, Radish, and Pepita Salad
For a main-course salad, add some grilled shrimp or chicken and diced papaya.
Chile-Dusted Oranges, Jícama, and Cucumber
This dish — meant to be eaten with your fingers or with wooden picks — is a light, refreshing hors d'oeuvre to complement tequila. The recipe is a take on the jicama and cucumber spears that are a popular Mexican street snack.
Salad of Pomegranates, Haricots Verts, Jícama and Walnuts
Can be prepared in 45 minutes or less.
Jícama, Carrot, and Peanut Salad
Can be prepared in 45 minutes or less.
Jícama and Cucumber Chili Spears
Jícama spears with lime juice and chili powder are a popular street snack in Mexico — crunchy, sour, and spicy all in one bite.
Mixed Greens and Fruit with Mustard Dressing
The fruit in the salad can be varied with the season. In summer, add cantaloupe; in winter, oranges are good.
