New This Month

Jicama Salad

This crunchy salad makes an unusual and refreshing garnish for a hot soup.

  • Yield: Makes 1 1/4 cups

Source: Martha Stewart Living, October 1995


  • 2 teaspoons fresh lime juice
  • Pinch of cayenne pepper
  • 2 teaspoons chopped cilantro leaves
  • 1/2 teaspoon minced, seeded jalapeno pepper
  • 1/4 teaspoon salt
  • 2 1/2 cups peeled, julienned jicama (about 1/2 medium jicama)


  1. Stir together all ingredients except jicama in a medium bowl. Add jicama and toss well to combine.

Reviews Add a comment