Jicama is a tuber native to Mexico, with crisp, juicy and slightly sweet flesh. It makes an ideal base for a fresh, crunchy salad: here it is paired with celery and spring onions, all coated in a silky cashew and fresh dill dressing. A simple recipe, ready in a few minutes, perfect alongside a summer meal.
Crunchy jicama salad with a creamy cashew and dill dressing
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Ingredients
Dill dressing
- 250 g cashews, soaked overnight, rinsed and drained
- 125 ml filtered and hydrogenated water
- 3 tablespoons cider vinegar
- 2 teaspoons mustard powder
- 2 teaspoons lemon juice
- salt (or the equivalent of 1 tablespoon - 15 ml - of seawater) and pepper, to taste
- 1 teaspoon dried minced garlic
- 4 teaspoons finely chopped fresh dill
Salad
- 780 g jicama, peeled and diced (about 1 large jicama)
- 100 g spring onions, finely sliced
- 200 g celery sticks, chopped
- 125 to 165 ml dill dressing, to taste
Method
- Place all the dressing ingredients in a high-speed blender and blend until very smooth.
- In a large salad bowl, mix the jicama, spring onions and celery.
- Stir in the dill dressing, between 125 and 165 ml depending on the consistency you like.
- Sprinkle with a little extra fresh dill before serving, if you wish.
Tip
Jicama can be found in Asian or international grocery shops: peel it carefully, as only the flesh is eaten. If you cannot find it, diced kohlrabi or black radish gives a similar crunch. Any leftover dressing keeps for 3 to 4 days in the fridge in an airtight jar.
FAQ: your questions about the jicama and dill salad
What is jicama?
Jicama, sometimes called yam bean or Mexican turnip, is the tuber of a climbing plant native to Mexico and Central America. Under its brown skin, which must be removed, lies white, juicy and very crunchy flesh. It is mostly found in Asian or international grocery shops. It is eaten peeled, most often raw, as in this salad.
How can you eat jicama?
Jicama is most often eaten raw once peeled: cut into sticks for dipping into a sauce, grated or diced in a salad, or in thin slices drizzled with lime juice. Only the flesh is eaten: remove all the skin carefully, and do not use the leaves or seeds of the plant. In this recipe, about 780 g of diced jicama is coated in a creamy cashew and dill dressing. It can be cooked, but then loses some of its crunch.
What does jicama taste like?
Jicama has a mild, subtle, slightly sweet flavour, often compared to a not-very-sweet pear or a raw potato. Its main asset is its texture, crunchy, juicy and refreshing. This neutral taste makes it an excellent base for a bolder dressing like this one, where cider vinegar, mustard and dill give the salad character.
What recipe can you make with jicama?
The simplest is a salad: diced jicama, celery and spring onions bound with a creamy dressing of cashews, dill and cider vinegar. Jicama also suits fruitier salads with mango, lime and coriander, or can be served in sticks for dipping. Grated, it adds crunch to a coleslaw. Keep it raw to make the most of its texture.
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