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Home » Salads

Published: Mar 14, 2018 · Modified: Apr 30, 2020 by Libby Bloom · This post may contain affiliate links · 2 Comments · 1016 words. · About 6 minutes to read this article.

Crispy Jicama Apple Salad

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Jicama Apple Salad - a crisp, crunchy, and refreshing salad with jicama, apple, cilantro, and lime. It’s perfect for a light salad or a veggie-filled snack.

jicama apple salad

Have you ever had jicama? It’s one of my favorite vegetables - especially in early spring. When we have warmer days and a crispy, refreshing veggie sounds like just the ticket to spring away from the hearty soups of winter. Although jicama is available year round, peak jicama season runs from October through late spring, making it the perfect transition vegetable that’s available before the other early spring veggies.

This jicama apple salad includes deliciously crunchy jicama, sweet and tangy apple, cilantro, and lime. It’s the perfect side dish for just about any meal. Works great for cookouts and picnics, or as an addition to your lunch or dinner. This healthy snack is quick and easy to prepare.

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

  • jicama apple salad
  • jicama apple salad

Are you ready to make this super simple Jicama Apple Salad? Let’s do it!

This simple and refreshing Jicama Apple Salad uses a single bowl. And once you have the jicama and apple cut up, it all comes together in mere minutes. Here’s what you’ll do:

1 - Prep the jicama (check out our jicama how-to). Using a chef’s knife, cut a thin strip off the top and bottom of the jicama. Then following the curve, slide your knife under the peel to remove the peeling. Then cut the jicama vertically into slabs and slice each slab into strips. Cut the strips into thinner strips to make matchsticks-size pieces of jicama. Alternatively, you can use a mandoline, grater, or food processor (the quickest method) to julienne the jicama. Then place the jicama in a medium-size bowl.

2 - Slice the apple and cut into matchstick-size pieces. No need to peel the apple as the skin adds extra fiber and nutrients! Combine the apple and jicama.

3 - Finish and serve: Roughly chop cilantro and add to the jicama apple mixture. Add in the lime juice, olive oil, and sprinkle with salt. And you’re done! Yes, it’s that easy.

jicama apple salad

Refreshing Jicama Apple Salad: Tips, Tricks, and Tools

This salad doesn’t require special tools or equipment, but there are a few tools that make preparing this salad much easier.

My favorite way to julienne jicama is to cut it into quarters and pop it into my food processor with the medium shredding blade. You can also use a mandoline, just be careful and go slow! Or a grater will also work.

Don’t have any of the above tools? A good chef’s knife will always do the trick, but it will take a bit longer to julienne jicama the old fashioned way.

Juicer: I consider our juicer a staple in our kitchen. Really helpful for catching lemon seeds, it also juices limes and gets every last drop! No more juicing by hand!

High Quality Ingredients: We aim to find locally-sourced, organic apples whenever possible. As a core member of the dirty dozen, apples are better purchased organically to avoid those potentially harmful chemicals and pesticides.

We hope you love this Jicama Apple Salad

  • A perfect side dish for just about any meal
  • Makes for a great, veggie-forward snack
  • Is crisp and refreshing and packed with fiber

This Jicama Apple Salad is one of my go-to salads, especially when I’m looking for a quick, simple, and refreshingly crunchy salad. If you’re looking for more simple and refreshing salads, try out our Kale Fig Salad or our Jicama Kale Salad with Citrus.

Want more ideas for using jicama? Check out our post all about using jicama.

Did you enjoy this Jicama Apple Salad as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Save this recipe for later by pinning it to your Salads Board and make sure to tag us at The Crooked Carrot Instagram to show us your Jicama Apple Salad creations!

"Don't think about what can happen in a month. Don't think about what can happen in a year. Just focus on the 24 hours in front of you and do what you can to get closer to where you want to be." - Eric Thomas

📖 Recipe

jicama apple salad

Jicama Apple Salad

Jicama Apple Salad - a crisp, crunchy, and refreshing salad with jicama, apple, cilantro, and lime. It’s perfect for a light salad or a veggie-filled snack.
3.80 from 20 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 side servings
Author: The Crooked Carrot

Ingredients

  • 3 cups jicama julienned
  • 1 apple julienned
  • ½ cup cilantro roughly chopped
  • 1-2 tablespoon lime juice
  • 1 tablespoon olive oil
  • salt to taste
US Customary - Metric

Instructions

  • Prep jicama: Cut jicama and apple into matchstick size pieces, set aside in medium bowl
  • Roughly chop cilantro and add to the jicama/apple mixture
  • Serve: Add lime juice, olive oil, and salt to the bowl, combine and enjoy!

Equipment

  • Chef's Knife
  • Mandoline
  • Grater
  • Food Processor

Notes

LEFTOVERS/STORAGE: Because of the crunchy nature of jicama, this salad is a great make-ahead option for potlucks and picnics. Store leftovers in a glass container for up to 3-4 days. The apples may get a bit brown and soft after a couple days, but hold up well if prepped 1-2 days ahead of time. You can also wait to add the app until just before serving.
NUTRITION NOTES: This is a great side salad or snack, and is easily made into a balanced meal by adding your protein of choice. This salad is a great source of prebiotic fibers, and comes packed with vitamin C.
SERVING SUGGESTIONS: This side salad goes great with grilled chicken (or your protein of choice) and grilled sweet corn! It’s also a great addition to Chipotle Squash Tacos.
Want to switch it up? Try using pear instead of apple!

Nutrition

Calories: 93kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 205mg | Fiber: 6g | Sugar: 7g | Vitamin A: 180IU | Vitamin C: 23mg | Calcium: 14mg | Iron: 1mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Comments

  1. Trisha S says

    July 14, 2023 at 10:08 am

    5 stars
    Easy to make, refrigerates well and has a wonderful crisp taste.

    Reply
3.80 from 20 votes (19 ratings without comment)

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Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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