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Heck of a Jicama Salad

Serves 4

Rachael made this easy, tangy salad at the 2009 South Beach Wine & Food Festival Kidz Kitchen!


  • 1 bulb jicama root, peeled and sliced into thick matchsticks
  • Juice of 2 limes
  • 1/4 cup honey
  • 2 tablespoons cilantro, finely chopped (a handful of leaves)
  • 1/2 teaspoon cumin (eyeball it in the palm of your hand)
  • 3 tablespoons extra virgin olive oil (EVOO)
  • Salt and freshly ground black pepper


Add the lime juice, honey, cilantro and cumin to a small bowl. Whisk them together and stream in the EVOO (eyeball it) in a slow stream. Pour the dressing over the jicama and season with salt and pepper, to taste.