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How to Make Jicama Salad: Cinco de Mayo Fiesta

jicamaJicama Salad is a refreshing and healthy salad that pairs very well with most all Mexican or Latin-type entrées, especially now in early spring to liven things up.

How to Make Jicama Salad:

Type: Salad Recipe

Prep Time: 35 min
Yield: 6 servings



  1. Peel jicama, cut in half lengthwise and cut into matchstick strips about 1/4 inch wide.
  2. Cut ends off of cucumbers and cut into 1/4 inch wide strips, similar to jicama.
  3. Peel oranges, remove any of the white pith, then cut off tips of each segment. Cut each segment in thirds.
  4. Into a large salad serving bowl, place jicama, oranges, radishes, cucumbers and onion tossing gently.
  5. Add in lime juice and allow salad to stand for about 15 min. Gently mix salad to coat vegetables with accumulated juices.
  6. Sprinkle with salt and pepper, chili pepper, cilantro and paprika.

This salad can be made ahead without the lime juice or spices, which then can be added about 20 minutes prior to serving.

This recipe for How To Make Jicama Salad is a bit crunchy, spicy and very pretty to look at.

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I hope you enjoy this Jicama Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & eat Deliciously!

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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings.

Ingrid is also a regular on her daughter’s cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com.


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