Jicama Salad 6.000

Deb Lindsey for The Washington Post

May 30, 2012

Jicama's refreshing crunch gets a punch from jalapeno and chipotle peppers. If you don't keep a vegan diet, the vegan mayonnaise may be replaced by regular egg-based mayo.

Make Ahead: The salad needs to be refrigerated for 20 to 30 minutes before serving.

Servings: 6 - 8 cups
  • 4 green onions or 7 scallions, white and green parts
  • Leaves from 1 bunch cilantro, coarsely chopped, plus a few leaves for garnish
  • 1 medium jalapeño pepper, stemmed, seeded and coarsely chopped
  • 1 cup vegan mayonnaise, preferably Vegenaise brand (see headnote)
  • Juice of 2 limes (2 to 4 tablespoons)
  • 1 chipotle pepper in adobo
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 large jicama (about 2 pounds)


Combine the onions, cilantro, jalapeno, mayonnaise, lime juice, chipotle pepper and salt in the food processor and process until smooth. Season the dressing with pepper to taste.

Peel the jicama and cut it in half. Cut each half into 1/8-inch-thick slices. Working with stacks of a few slices at a time, cut the jicama lengthwise into 1/8-inch-thick matchsticks, then crosswise into 1/8-inch dice. Transfer to a large mixing bowl.

Combine the jicama with the desired amount of dressing. (Depending on the size of your jicama, you might not use all of the dressing.) Cover and refrigerate for 20 to 30 minutes to allow the flavors to develop. Serve garnished with cilantro sprigs.

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Recipe Source

Adapted from "Pure Vegan," by Joseph Shuldiner (Chronicle, 2012).

Tested by Jane Touzalin.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.