Jicama is a tuber that is similar in texture to a potato and in flavor to an apple. They are best when smooth and firm, with thin skins.

Martha Stewart Living, June July 1992, Martha Stewart Living, June July 1992


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Combine tomatoes, vinegar, oil, and salt and pepper to taste in a glass jar. Shake well and refrigerate overnight.

  • Peel jicama by cutting a thin slice off the top and bottom and peeling all sides with a sharp knife. Cut into slices about 3/8 inch thick. Using assorted star-shaped cookie cutters, cut jicama slices into stars. Cover with a damp paper towel until ready to use.

  • Wash cucumber well; do not peel. Cut off tips and, using a vegetable peeler, cut into long, thin strips.

  • Place lettuces in a large bowl or on a platter. Arrange cucumber "stripes" and jicama "stars" on top of lettuce.

  • Using a fork, mash a little of the diced tomato in the dressing. Shake or mix well, adjust seasonings, and pour over salad.