Jicama (pronounced HICK-uh-muh), known botanically as Pachyrhizus erosus, is a root vegetable native to Mexico and Central America. Often referred to as the “Mexican potato,” the nickname is a bit misleading. Unlike a starchy potato, jicama has a rough, papery brown skin, but inside, its flesh is white, crisp, and hydrating, with a mild sweetness somewhere between an Asian pear, an apple, and a nut. Refreshing and light, it is usually eaten raw, making it a go-to snack or salad ingredient in warm climates.

Usually eaten raw, jicama makes a refreshing addition to salads and slaws. It is low in calories, rich in prebiotic fiber (inulin), and naturally hydrating, making it a star in any plant-based dish.

Long before jicama appeared in health food stores and juice bar menus, it had roots deep in Mesoamerican history. Native to Mexico, jicama (Pachyrhizus erosus) was enjoyed for its juicy, crisp texture-perfect for hot climates. In Nahuatl, the language of the Aztecs, it was called xicamatl, which is the origin of the Spanish word jícama.

The Manila Galleon was a Spanish trade route that connected Acapulco, Mexico, to Manila, Philippines from the 1560s to the early 1800s. During this period, many New World crops-such as sweet potatoes, maize, and jicama, were introduced to Asia via this transpacific exchange. Jicama found a lasting home in the Philippines and spread gradually to countries like Indonesia, Vietnam, and beyond, where it became integrated into local cuisines.

Today, it is commonly known as yam bean in parts of Asia and features prominently in spring rolls, street snacks, and salads.

In Mexico, locals enjoy raw jicama dressed simply with lime juice, salt, and chili powder-a classic street snack known as jícama con chile y limón. You will often see it sold in cups alongside mango, pineapple, and cucumber.

Try my jicama salad-you might just fall for its crunch. When paired with vibrant carrots, fresh cilantro, and roasted cumin, jicama becomes part of a salad that is as bright and satisfying as it is simple. 

Ingredients(Serves 3–4)

• 1 small jicama, peeled and julienned (about 1½ cups)
• 1 large carrot, peeled and julienned or shredded
• ½ teaspoon salt, or to taste
• ½ teaspoon roasted cumin seeds, lightly crushed
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime (or to taste)
• ½ teaspoon chilli powder or a pinch of tajín for heat

Instructions

1. Prep the jicama and carrot. Peel and julienne both into thin matchsticks (or grate if preferred).
   
   
2. In a mixing bowl, combine the jicama, carrot, salt, cumin, and cilantro.
   
   
3. Squeeze in the lime juice and toss everything gently but thoroughly.
   
   
4. Taste and adjust the salt or lime as needed.
   
   
5. Let it sit for 10–15 minutes for the flavors to meld. Garnish with seeds or chilli if desired.

Notes from my Kitchen:

• Add thinly sliced radishes or green mango for extra bite.
  
• A sprinkle of chaat masala gives it a fun Indian street food twist.
  
• Try tossing it with a spoonful of Greek yoghurt or tahini dressing for a creamy version.
  
• Choosing jicama: Look for roots that feel heavy for their size, with smooth, unblemished skin. Avoid any with soft spots or shriveled areas.
• Prepping: Peel thoroughly, both the skin and the fibrous layer underneath for the crisp white flesh.
• Keep it crisp: Slice or julienne just before serving for maximum crunch. If prepping ahead, store cut jicama in cold water in the refrigerator and drain well before tossing into the salad.
• Substitutes: If jicama is unavailable, try kohlrabi or even crisp Asian pear for a similar crunch.

Tag me when you try this crunchy Jicama & Carrot Salad- I love seeing your twists!