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. Slideshow:  More Salad Recipes 

Jicama Salad
Photo: © Con Poulos
Total Time:
30 mins


  • 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


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

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