What is Jicama + 12 Jicama Recipes


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Jicama is a low-carb, low-calorie root vegetable that can be eaten raw or cooked! Below you’ll find over a dozen jicama recipes to try.

Lately I’ve been on a mission to eat more veggies, and I’ve been on such a jicama kick! I’m always craving crunchy foods, so I love that jicama is extra crisp and refreshing at the same time. Such a perfect veggie for summer!

Jicama cut in half on a gray and white striped towel.

If you’re unfamiliar with jicama, I’ve got you covered. In this post, I’ll share a few quick facts as well as 12 recipes to inspire you to experiment with jicama this summer.

What is Jicama?

Jicama is a root vegetable that shares the same color and shape as a turnip, but is about 2-3 times the size. It has weathered brown skin (to be peeled before eating) that covers a white flesh, with a texture similar to that of a water chestnut or crisp pear.

What Does Jicama Taste Like?

Some people describe the taste of jicama similar to that of an apple, but more neutral and certainly less sugary. Nutritionally speaking, jicama is much lower in carbohydrates than a potato. A 1/2 cup of raw jicama is 25 calories with less than 6 grams of total carbohydrates. It is also rich in fiber (with 3 grams per serving) and vitamin C (20 percent of the recommended daily intake!).

Can You Eat Jicama Raw?

You sure can – raw jicama is amazing. I read somewhere that it’s like a savory apple, and I’d say that’s pretty spot on! Just be sure to peel the skin off first before consuming. I personally love it raw and have been reaching for it often lately instead of carrot sticks as an afternoon snack – I love dipping it in hummus or chopping it up for salads.

Pro tip: you can find pre-chopped jicama sticks at Trader Joe’s and Kroger. A little more expensive, but so convenient.

Can You Cook with Jicama?

Yes! I’m obsessed with jicama fries, but you can also bake it whole like a potato, slice it into chips and bake it, or chop it into cubes for stir-fry, stews and soups.

Are you convinced to try it yet? I hope so — now it’s time for those 12 jicama recipes!

Hand holding a jicama fry and dipping it into a glass bowl of guacamole.

Baked Jicama Fries

Jicama slaw in a bowl with a fork.

Mango Jicama Slaw

Chickpeas and chorizo in a bowl on top of jicama spiralized noodles. Two bowls of food are on top of a cloth napkin.

Chorizo and Chickpea Harissa Stew with Spiralized Jicama

Wooden bowl filled with jicama and purple cabbage slaw with two metal serving spoons.

Cilantro-Jalapeño Jicama Slaw

Crispy jicama baked chips on parchment paper and sprinkled with salt and herbs.

Citrus Herb Jicama Chips

Hand dipping bacon wrapped jicama into a creamy dip.

Bacon Wrapped Jicama with Cajun Spices

Jicama, apple and pomegranate salad topped with parsley in a large serving bowl with a silver serving spoon.

Jicama, Apple, and Pomegranate Salad with Raspberry Dijon Vinaigrette

Marble counter top with 4 tacos. Hand is picking up a taco. The tacos are soft tacos with black beans, jicama, and avocado mash.

Black Bean Tacos with Spiralized Jicama and Avocado Mash

Wood serving plate with a spinach, avocado, mango and jicama salad sprinkled with sesame seeds. A glass jar of lime salad dressing is on the side.

Mango Avocado Jicama Salad with Lime Dressing

Jicama, avocado, and cucumber salad topped with a lime wedge in a bowl next to a gold spoon and on top of a folded cloth, and on top of a marble counter.

Avocado, Jicama and Cucumber Salad

Jicama and apple slaw in a bowl next to a water glass and a bunch of limes.

Jicama Apple Slaw

Chili lime shrimp and corn on top of a plate of spiralized jicama noodles. A gold folk in resting on the plate.

Chili-Lime Jicama and Corn Shrimp Salad

Do you love jicama? How do you like to eat it? Please share any of your favorite recipes below. 

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
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  1. Just trying jicama for 1st time. It was lovely in a salad with different greens, pea sprouts,
    Kale, arugala, spinach, Chinese cabbage, baby romaine, spring mix lettuce raddichio, and orange & yellow tomatoes and shaved asiago, black beans and also made dressing avocado vinegar, mustard, garlic dressing with 2’dates to add sweet. Since I enjoyed the mild taste and crispy texture of this new veggie your recipes have opened my thoughts on other ways to prepare jicama. Thank you.

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