This is a simple Jicama Salad, easy and quick to make, which matches its crispy apple taste with the Summery freshness of cucumber. A little heat from chilli and a tang from lime juice, and a gorgeous salad is born.
Jicama, or Yam Bean, is a funny little vegetable, with papery brown skin that can be pulled off in layers. There is nothing there to suggest the beautiful white flesh below which is so crisp, juicy and a little sweet, with a taste hinting at apples. It is versatile, perfect in salads, making wonderful pickles, and can be cooked as well.
Jicama Salad with Cucumber and Lime | Yam Bean Salad
0.5 small jicama
2 small cucumbers
1 green chilli, or to taste
1 lime, juice and zest
Peel the Jicama with a small sharp knife – you will find that some of the skin will just pull off. Cut into cubes or julienne.
Peel the cucumbers if the skin is thick. Otherwise leave all of some of it on. Dice into cubes or cut into julienne.
Mix the cucumbers with the Jicama, chillies and salt. Finely grate lime zest over the salad and add lime juice, tasting until you have the right balance of salt and lime juice.
recipe notes and alternatives
Garnish with sesame seeds, black poppy seeds or kalonji seeds and enjoy.
Add a little julienned red radish for colour.