Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Jicama Salad

Gluten Free, Salad, Sides, VegetarianRespond to this post »

We have been creating salads here with a vegetable that’s new to us.
Jimaca. Pronounced Hee-ka-ma.
It is sometimes called a Mexican Potato or Mexican turnip.
However it doesn’t have the taste or texture of a potato at all.
After you peel the outer brown skin you will find a moist white interior, slightly sweet and has the texture similar to that of pear.
Perfect for a crisp refreshing summer salad during these hot summer months.
Of course I made this salad a little sweet and spicy (can’t resist, love heat).
For your next neighborhood BBQ forget the potato or macaroni salad, everyone defaults to those.
Try bringing a Jicama Salad, most likely yours will be the only one.







Jicama Salad


  • 1 medium jicama peeled sliced into matchsticks
  • 1 english cucumber seeds removed cut into matchsticks
  • 1/2 red onion sliced very thinly
  • 3 stalks celery sliced very thinly
  • 2 navel oranges peeled and sliced into bite size pieces
  • 1 jalapeno seeds and membranes removed (I left some for heat) sliced into small matchsticks
  • 4 Tbs olive oil
  • 2 Tbs champagne or white wine vinegar
  • 1 clove garlic, passed through press
  • 1 tsp Dijon mustard
  • 1/2 tsp salt and pepper
  • 1/4 cup chopped cilantro


  1. Add all chopped vegetables to large serving bowl
  2. Wisk together olive oil, vinegar, garlic, mustard and salt and pepper
  3. Pour over salad and mix well
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