Jicama is a root vegetable that resembles a very large potato or brown turnip It is also known as the yam bean, Mexican water chestnut, or Mexican turnip. When eaten raw, it has a mild flavor with a crisp texture, like an unripe pear. Eat it raw, sprinkled with salt and lime juice or in a salad. Eat it in a stir-fry to create a crunch similar to water chestnuts or sauteed on its own for a side dish and serve as mashed potatoes.
One cup of jicama is just 49 calories and has virtually no fat. Jicama gives you 6.4 g of fiber per cup, 40 percent of the daily value of vitamin C, 16 percent of your daily folic acid needs. It is also a good source of potassium (195 mg) and low in sodium.
Raw Jicama Fries
1 large jicama
2 lime, juiced
1 tablespoon crushed red pepper
Peel jicama and cut into French fry-sized sticks. Combine with lime juice and cayenne pepper in a medium bowl and toss to coat. Serve as finger food.
2 cups jicama
3 tbsp olive oil
2 tbsp chili powder (or less to taste)
1 tbsp cumin (or less to taste)
1 tsp pepper
Preheat oven to 425 degrees.
Slice the jicama as thin as possible. mix oil, chili powder, cumin and pepper in a large mixing bowl. add jicama and toss until jicama is covered. Place the jicama on a baking sheet in one layer. Bake in oven until browned at the edges. Remove from oven. Using a paper towl dab off any excess oil (don't dab too hard or you'll also remove all the spices). Let cool and set about 15 minutes.
*** Now for me I’d do Raw in my dehydrator. YUMMY!
Raw Food Jicama Mashed Potatoes Recipe
Jicama Orange Salad
2 beets, cooked, peeled and cubed
3 cups jicama, peeled and cubed
4 oranges, peeled, sectioned and cut into chunks
1/4 cup fresh cilantro, chopped
1/2 cup peanuts; chopped
salt and freshly ground pepper to taste
4 large lettuce leaves (up to 8)
2 green onions, thinly sliced
2 tablespoons honey
1/4 cup fresh lime juice
1/2 cup olive oil
Combine beets, jicama, oranges and fresh cilantro in a bowl and allow to chill until ready to serve. Blend dressing ingredients in a lidded jar or mixing bowl. Just before serving, pour dressing over salad, toss to distribute dressing, then arrange on lettuce leaves and top with chopped peanuts.
2 cups jicama, cut into 1 inch cubes
1 small onion, chopped
1 tablespoon olive oil
2 cloves garlic, pressed or minced finely
1 teaspoon rosemary
1 teaspoon parsley
Toss all ingredients together.
Spread in baking pan.
Roast in 400 degree oven for 1 hour stirring every 15 minutes.
Chicken Lettuce Wraps with Peanut-Miso Sauce
Napa Cabbage and Snow Pea Slaw
1 tbsp. olive oil
1 tsp. red onion, fine dice
1 tsp. garlic, minced fine
1 tbsp. red bell pepper, fine dice
1 tbsp. yellow bell pepper, fine dice
1 tbsp. green bell pepper, fine dice
3 tbsp. chayote squash, peeled, fine dice
1/4 c. zucchini, fine dice
1/4 c. eggplant, fine dice
1/4 c. yellow squash, fine dice
1 tbsp. tomato paste
2 tbsp. jicama, peeled, fine dice
3 tbsp. corn, cut off cob, then blanched
3 tbsp. black beans, rinse in cold water (recipe to follow)
2 tbsp. chicken stock
1 tbsp. cilantro, chopped
Salt and ground black pepper, to taste.
Heat olive oil in a large saute pan. Add onions and cook for a minute. Add the three types of bell peppers and the garlic. Cook for a couple of minutes, stirring frequently. Add all of the squashes and the eggplant. Cook for a few minutes stirring frequently. Push aside the ingredients added so far to expose a small area of the saute pan; add the tomato paste around in the small exposed space. Add the jicama, corn and black beans and mix all ingredients together until well heated. Add the chicken stock and cilantro. Cook until all vegetables are cooked well but still slightly crisp. Season to taste with salt and pepper.
1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup lime juice
Pinch of cayenne
Pinch of paprika
1/2 avocado chopped
2 Tbsp olive oil
Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.
Let sit a half an hour before serving.
½ cup Mayo
3 tsp Rice Wine Vinegar
2 tsp Fresh Lemon Juice, about ½ lemon
2 tsp Sugar
¼ tsp Salt
¼ tsp Freshly Ground Pepper
2 Granny Smith Apples
1¾ lb Jicama
2 Large Carrots
In a bowl, whisk may, vinegar, lemon juice, sugar, salt & pepper.
Using a julienne peeler or a mandoline, cut the apple into thin julienne strips, add to dressing with red onion & toss.
Cut jicama and carrots into julienne strips (or buy pre-shredded carrots). Add to bowl & toss to combine.