Tasty Jicama Salad with Lemon Mustard Vinaigrette

Jicama Salad Recipe

Jicama, pronounced hi-kuh-muh, is a root vegetable that up until now hasn’t got a lot of air time. It was traditionally grown in Mexico and has been referred to as the Mexican potato. Personally, I think the only thing this veggie has in common with the potato is the appearance, as I have found the taste to be more along the lines of an apple, though far less sweet. This is why I like to combine it with things that will balance out the flavor, such as apples and carrots. Seems like an odd pairing, but trust me on this one.

I also like to use jicama as a potato alternative as I have found the visual is there, and the vegetable can hold its own when it comes to both creamy and acidic dressings. It’s also a great potato alternative as one cup contains the following “health-friendly” nutrient profile:

  • Calories: 49
  • Carbs: 12 grams
  • Protein: 1 gram
  • Fat: 0.1 gram
  • Fiber: 6.4 grams
  • Vitamin C: 44% of the RDI
  • Potassium: 6% of the RDI
  • Folate: 4% of the RDI
  • Iron: 4% of the RDI
  • Magnesium: 4% of the RDI
  • Manganese: 4% of the RDI

Jicama also contains small amounts of vitamin E, thiamine, riboflavin, vitamin B6, pantothenic acid, calcium, phosphorus, zinc, and copper. Notably, it’s an excellent source of vitamin C, an essential water-soluble vitamin that acts as an antioxidant in your body and is necessary for many enzyme reactions.

According to the folks at “Eat This, Not That,” jicama is being hailed as one of the top “superfoods” as it has the following benefits. It is…

  • Packed with nutrients.
  • High in antioxidants.
  • Good for your gut bacteria.

Plus, jicama may…

  • Boost heart health.
  • Promote digestion.
  • Reduce the risk of some diseases.
  • Aid in weight loss.
Jicama Salad Recipe

Jicama Salad Recipe

Love potato salad but want something that’s a little healthier and more refreshing?
Course: Salad, Side Dish
Cuisine: Mexican
Servings: 4
Calories: 92kcal


  • ½ jicama
  • 1 granny smith apple
  • 1 carrot
  • ¼ red onion
  • 1 tbsp Dijon mustard
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemongrass
  • 1 tsp thyme
  • 1 tsp parsley
  • salt and pepper to taste


  • Thinly slice the first four ingredients; set aside.
  • Combine the remaining ingredients and whisk together until well incorporated. 
  • Toss dressing onto sliced veggies/fruit and allow to “marry” in refrigerator for one hour.
  • Enjoy!


Chef Note: You could also use a rice wine vinegar or a white wine vinegar in place of the lemon juice. 
Chef Note: You could swap out the fresh herbs here with cilantro, mint, or even garlic.
Chef Note: It can be a bit difficult to peel jicama. If your vegetable peeler isn’t up to the job (mine isn’t), you can simply cut into slices with a pairing knife and then cut or peel off the skin from the ends.


Fiber: 5.5g | Calories: 92kcal | Fat: 4g | Protein: 1g | Carbohydrates: 15g
Tried this recipe?Let us know how it was!