It’s funny how things go in cycles, including our thoughts. As I just pointed out to my friend and fabulous chef, Chef Stephanie (a.k.a. Chefanie), that it was just about exactly a year ago that I wrote my first jícama post for Small Bites. I then wrote about Jícama Slaw. And now, my friends, we’re back with jícama again; this time I’m sharing my Jícama and Carrot Salad.
As I mentioned in my last post on this vegetable’s theme, jícama (pronounced HEE-cah-mah) is the perfect marriage of apple, cucumber, and water chestnut—and it’s crispy-sweet, and thirst quenching. They are usually about 4 to 8 inches in diameter, but range in weight from about half a pound, to wow, 6 pounds. Oh—another of Jicama’s nice qualities: it can be enjoyed cooked (great in a stir-fry dish) or raw. In fact, in Mexico, it’s not uncommon to see people eating jícama with a sprinkle of fresh lime juice and chili powder or hot pepper.
I think you’ll like this light spring-meets-summer salad! Would love to hear how you like your jícama!
¡Buen provecho! Enjoy!
This super-simple, salad is perfect for a light lunch, or a dinner side dish! For extra spark, top with finely diced jalapeño. Another variation possibility: vary the thickness of the carrots and the jícama. Additionally, you can all add different vinaigrettes, according to your liking!
- 1/2 large jicama (about 1 1/2 pounds), peeled and cut into thin 1 1/2-inch long (and about 1/8-inch thick) sticks
- 4 carrots, peeled, and julienned
- 4 to 6 tablespoons olive oil, or to taste
- 3 tablespoons fresh lime juice, or to taste
- Coarse salt and freshly ground pepper, to taste
- Turbinado sugar to taste (I use just a sprinkle!)
- About 4 cups of lightly packed greens (can be baby spinach, arugula, or mesclun—or a combination of all!)
- Combine all the ingredients in a bowl.
- Plate about half a cup of greens on each salad dish.
- Top with the jícama and carrot carrot combination, and serve!