Jicama Texicana

"Jicama, originally from Mexico, can now be found in the US. It is a root vegetable that tastes like a cross between a water chestnut and an apple and a turnip. This recipe is courtesy of Texas Home Cooking by Cheryl and Bill Jameson."
 
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Ready In:
40mins
Ingredients:
4
Yields:
1 Pound matchsticks
Serves:
3-4
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ingredients

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directions

  • Peel the jícama, and slice it into fat matchsticks.
  • Transfer to a bowl, and cover with water and refrigerate for 30 minutes.
  • Drain.
  • Arrange the jícama on a platter, and sprinkle with lime juice and zest, the chili powder, and if you wish some salt.
  • If you like, serve additional chili powder on the side.

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Reviews

  1. This is a very easy, very nice snack. I made this and served it with fat free sour cream for dipping as a TV snack. Hubby and I both enjoyed the taste and thought it was a welcome change from chips and other high fat things we are trying to stay away from. Thanks for a great idea Miss Annie!
     
  2. I really liked this! I wanted to do something with my jicama other than just slicing and snarfing, and this was a great idea. I like the touch of salt in this that made it different than another recipe I looked at. I just threw all this into a lidded bowl and shook it. I wanted more a dessert snack, so I sprinkled with a bit of Splenda and shook it again, and it was wonderful. Thanks for sharing something I would have never thought of on my own.
     
  3. Wonderful addition to an appetizer table! I quartered some oranges and added those to the plate as well. Using about a tablespoon of kosher salt and 1 teaspoon of chili powder, I generously sprinkled the whole shebang after hitting it all with fresh lime juice. Everyone loved it especially those who had never eaten jicama before. I'm thinking that next time I will add a pinch or 2 of cayenne pepper with the chili salt. Thanks for the idea! Can't wait to make it again!
     
  4. This was very good, and something I never would have thought to make on my own. The only change I made was to add the zest of the lime as well. I served this as a side dish to Texas chili recipe #123316.
     
  5. Well, I didn't chill these & should have. But they were delicious anyway. 5yo loved them! I thought they tasted like margaritas with the lime & salt, lol. Nice refreshing CRUNCH. Great snack food!
     
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