Jicama Salad
20 Min

Jicama Salad

Native to Mexico and from the bean family, jicama is a starchy root high in dietary fiber and vitamin C. It is delicious raw and lends itself well to Indian chaat style street preparations. It is best served at room temperature.
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Cook Time

20 Minutes



Step 1
Peel the jicama then cut it into 1/4-inch thick slices then slice each section into thick matchsticks. Transfer to a bowl.
Step 2
Heat the mustard oil in a small frying pan and pop the cumin seeds. Within minutes, turn the heat off and pour the oil with the seeds onto the jicama.
Step 3
Squeeze the juice from the lemon onto the jicama, add peanuts, raisins and cilantro. Toss and serve.
1 large jicama (roughly 1 pound)
3 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon sea salt
1/2 cup roasted peanuts
2 to 3 tablespoons raisins
Juice of one large lemon
1/2 cup loose cilantro leaves

Notes & Variations

  • Swap out mustard oil for olive or another oil.
  • Cumin seeds can also be replaced with mustard or coriander.
  • Minus the cilantro, this salad will last in the refrigerator for 3 to 4 days. Add the cilantro when serving it.
  • Top with a sprinkle of chili powder.
20 Min

Everybody say chaat!

Chaat, which simply means ‘to lick’ is a family of finger-licking roadside savory, crunchy and slightly sweet snacks that stretch from India to the Caribbean. Give them a go with either of the recipes below!