Jicama Salad

To keep the jicama crisp in this simple, refreshing salad, star chef Tom Colicchio suggests you start with a very firm root and cut the julienne a bit thicker than you usually would.

  • Total Time:
  • Servings: 6

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  • One 1 1/2-pound jicama, peeled and julienned
  • 2 celery ribs, thinly sliced
  • 1 Fresno chile, thinly sliced
  • 1/3 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup torn basil leaves
  • Salt

How to make this recipe

  1. Combine all of the ingredients in a large bowl and let stand for 15 minutes; serve.

Contributed By Photo © Con Poulos Published September 2015

1041619 recipes/jicama-salad 2015-08-13T16:01:37+00:00 Tom Colicchio 6|fast|basic-easy|salads|vegetarian september-2015 recipes,jicama-salad 1041619

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