Jicama Salad

February 11, 2007 at 7:38 am (Caribbean, Mexican & S. American, Quick weeknight recipe, restaurant inspired, Salads, unrated)


We had a jicama salad at Frontera Grill yesterday for brunch. It was made of long fat rectangles of jicama, small squares of pineapple, and long juliennes of cucumber, with the peel on. The produce was dusted with a slightly spicy chili powder, and they served it with lime wedges. Both Derek and I enjoyed it–a nice refreshing appetizer. Derek especially liked the cucumber. I thought the three flavors (jicama, pineapple, and cukes) didn’t really meld together–they each kept their separate identity, without really complementing each other. But the three separate identities were so yummy who cares! I tried making it with some Indian chile powder I bought (nothing like Mexican chile powder) and it was delicious. Definitely a keeper. Sorry but I didn’t record amounts. Next time.

Update: I just improvised a jicama salad and it didn’t turn out so well. I use long fat pieces like at Frontera, which were good. But I added an avocado and a grapefruit. The avocado pieces turned to mush when I stirred it and the grapefruit pieces kind of fell apart, and left the whole thing sitting in a huge pool of liquid. The pink grapefruit and greenish avocado left the whole thing looking kind of putrid green color. I added 1/2 jalepeno, and some lime juice, and a bit of honey, chili powder, and salt, then drained all the liquid out. It look a little more appetizing, but definitely not something I’d try this way again.

Update 2: I tried another Frontera Grill version except I didn’t have pineapple so subbed in mandarin oranges. Derek said he liked it better than the pineapple, but I thought it was not quite as good. Just a touch of salt, chili powder, and lime juice worked well–much better than the soggy mush I ended up with last time.

Update March 2010:  I made this with daikon radish instead of jicama.  The radish isn’t quite as sweet as the jicama but it’s a reasonable substitute.  I julienned the cucumber and daikon, and used my “french fry cut” blade for the pineapple  Next time I would use the french fry cut for all the veggies, but certainly for the cucumber.  I made the salad the day before and by the next day the salad was drowning in a sea of liquid.  Maybe if I had cut the cucumber into bigger pieces it wouldn’t have been so bad, but I think it’s probably best to not cut the cucumber until you’re ready to eat, and maybe the pineapple too.

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