Ensalada de Jícama is a Mexican salad featuring crisp jícama, mango, cucumber, bell peppers, and cilantro, tossed in a dressing of lime juice, chili powder, and salt. It offers a delightful blend of sweet, tangy, and spicy flavors, ideal for enjoying as a side dish or snack.

This salad features jícama, a root vegetable with a crisp texture similar to water chestnuts, as its main ingredient. The jícama is typically sliced into thin strips and combined with other fresh ingredients such as mango, cucumber, onion, and cilantro.

The crunch and tangy taste of the ensalada goes well as a side for many dishes, adding a fresh contrast to spicy flavors. It makes for a tasty and balanced meal, with a mix of textures and flavors to enjoy.

Close-up of ensalada de jícama salad.


  • Jícama: Jícama serves as the main ingredient, providing a crisp and refreshing texture to the dish.
  • Spring onions: Spring onions, sliced, add a mild onion flavor and a touch of freshness.
  • Carrot: I love adding carrot because it offers a crunchy and sweet element to the dish.
  • Cucumber: Cucumber also contributes additional crispness and a hint of freshness.
  • Citrus juices: Various citrus juices like lime, lemon, orange, and grapefruit can be used to add acidity and flavor. I love mine with lemon and orange juice!
  • Olive oil: You can choose not to put olive oil but I prefer to put it in mine as it adds flavor too!
  • Cider vinegar: Cider vinegar adds acidity and brightness to the dressing. 
  • Tajín powder: Tajín powder (or chili powder) provides a spicy and savory kick to the dressing.
  • Seasonings: A good pinch of salt and ground pepper will bring out all the flavors!

How To Make Ensalada de Jícama

To make Ensalada de Jícama, start by selecting a fresh jícama from your local market or grocery store.

To prepare it, thoroughly wash the jícama under cold running water to remove any dirt or debris. Then, using a sharp knife or vegetable peeler, carefully peel away the outer skin of the jícama, ensuring you remove all of the tough and woody parts.

Freshly peeled jicama on a chopping board.

Once peeled, the jícama can be sliced, diced, or julienned according to your preference, ready to be transformed into a crisp and refreshing salad.

Sliced jicama on a chopping board.

Slice the carrots into julienne sticks to add a crunchy and sweet element to your salad.

Sliced carrots on a chopping board.

Slice your cucumber according to your preference. You can choose to slice it thinly, thickly, or into rounds, depending on how you like it!

I recommend peeling the cucumber as well for a smoother texture and to remove any bitterness from the skin.

Sliced cucumber on a chopping board.

Chop the spring onions into small pieces. Cut off the roots and any wilted tops, then slice the white and light green parts thinly, and chop the darker green parts into small pieces.

Sliced spring onions on a chopping board.

Now that all your ingredients are sliced and prepared, add everything to a bowl.

Sliced carrots, cucumber, jicama, spring onions on a plate.

To make the dressing for your ensalada de jícama, start by squeezing the juice from your lime and orange into a small bowl or container, using a citrus juicer or simply by hand. Ensure to extract all the juice to maximize the citrus flavor that will brighten up your dish and add a refreshing twist.

Add to the jar the cider vinegar, olive oil, and tajin powder. Close tightly, and shake vigorously until well-emulsified.

A mixture of tajin powder, lime juices, and orange juices on a jar.

Once the dressing is ready, drizzle it generously over the vegetables in the mixing bowl. Use a spoon or tongs to toss everything together, ensuring that each vegetable is evenly coated with the tangy dressing. 

Take a quick taste and adjust the seasoning if necessary, adding a sprinkle of salt to enhance the flavors.

With the salad now perfectly dressed and seasoned to your liking, it’s ready to be served. Transfer the Ensalada de Jícama into a serving bowl or onto individual plates, making sure to showcase the vibrant colors and textures of the vegetables. 

Mixing the sliced ingredients on a bowl.

Serve the salad immediately as a refreshing side dish or appetizer, allowing everyone to enjoy the crispness and zesty flavors of this delightful dish.

Recipe Notes & Tips

  • When choosing jícama for your salad, opt for specimens that are firm to the touch and feel heavy for their size. Look for ones with smooth, unblemished skin, avoiding any soft spots or signs of mold. Freshness is key to ensuring the best texture and flavor in your salad.
  • Use a sharp knife or vegetable peeler to remove the tough outer skin of the jicama, ensuring you reach the crisp, white flesh underneath. Remove any fibrous or woody parts that could affect the salad’s texture.
  • To prevent jícama from browning, especially if preparing ahead, toss it in a bit of lime or lemon juice. This not only adds a refreshing citrus flavor but also helps maintain its bright color, as jicama can oxidize when exposed to air.
  • Experimenting with the texture of the jícama can truly enhance your ensalada de jícama experience. I enjoy thinly slicing it for a delicate, almost translucent texture, while others in my family prefer thicker cuts, offering a satisfying crunch. It’s all about finding what suits your taste best and complements the other ingredients in the salad perfectly.

Serving Suggestions

When I serve this salad, I love pairing it with grilled meats like carne asada or grilled chicken. The contrast between the crisp jícama and the savory, smoky flavors of the meat creates a truly satisfying combination.

I also love jicama salad for my pollo asado tacos and enchiladas! It adds that bright, zesty element that perfectly complements the meal and makes it feel complete.

You can also serve Ensalada de Jícama as an appetizer or snack with other classic Mexican dishes like guacamole and tortilla chips.

A bowl of ensalada de jicama with slices of orange on the side.


To store Ensalada de Jícama, transfer any remaining salad into an airtight container, ensuring a tight seal to prevent air from entering. Place the container in the refrigerator where it can be safely stored for up to 2 days.

When ready to serve again, simply give the salad a gentle toss to redistribute the dressing and flavors. This simple method ensures that your jicama salad stays fresh and delicious for another couple of days, allowing you to enjoy it at your convenience without compromising its quality.

Similar Recipes

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Ensalade de jicama recipe.

Ensalada de Jícama

4 servings
Ensalada de Jícama is a crunchy Mexican salad tossed with lime juice and chili powder for a zesty flavor. Enjoy it as a refreshing side or a tasty snack.
prep 15 minutes
total 15 minutes


  • 1 large jícama
  • 3 spring onions (sliced)
  • 1 large carrot (cut into julienne sticks)
  • 1 small cucumber (cut into thick sticks)

For the dressing

  • 1 lime (juice)
  • 3 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 3 tablespoons orange juice
  • 1 teaspoon Tajín powder (or chili powder)
  • ¼ teaspoon ground pepper
  • ½ teaspoon salt (or more, to taste)


  • Wash and peel the jicama. Cut it into ¼ thick sticks and place in a large mixing bowl.
  • Add carrots, cucumber, and spring onions to the bowl.
  • Place all ingredients for the dressing in a small jar and close the lid.
  • Shake the jar vigorously until the dressing is well-emulsified then pour it over the vegetables.
  • Mix well to coat all vegetables, adjust salt to taste, and serve the salad immediately.


  • Choose firm, heavy jícama with smooth skin, avoiding soft spots or mold.
  • To prevent browning, toss jícama with lime or lemon juice.
  • Experiment with slicing for your preferred texture – thin for delicacy or thick for crunch.
Nutrition Information
Serving: 1 serving | Calories: 236kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 505mg | Potassium: 636mg | Fiber: 16g | Sugar: 8g | Vitamin A: 3223IU | Vitamin C: 76mg | Calcium: 62mg | Iron: 2mg
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