Pickled Jicama
Pachyrhizus erosusClinical Encyclopedia
Pickled jicama is a crunchy, refreshing vegetable that is often enjoyed in salads or as a snack. It is low in calories and high in water content, making it a hydrating option.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed raw in salads or as a crunchy snack. Can be pickled with vinegar and spices for added flavor.
Smart Selection & Storage
Choose jicama that is firm and heavy for its size, with smooth skin and no blemishes.
Store unpeeled jicama in a cool, dry place. Once cut, keep it in an airtight container in the refrigerator.
Myths vs Realities
Healthy Recipes
Spicy Pickled Jicama Salad
A refreshing salad that combines the crunch of pickled jicama with spicy jalapeños and zesty lime for a perfect side dish.
- 2 cups pickled jicama, sliced
- 1 jalapeño, thinly sliced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt to taste
- 1. In a large bowl, combine the pickled jicama, jalapeño, and cilantro.
- 2. Drizzle with lime juice and sprinkle with salt.
- 3. Toss gently and serve chilled.
Pickled Jicama and Avocado Tacos
These light and vibrant tacos feature pickled jicama and creamy avocado, wrapped in soft corn tortillas for a healthy twist.
- 1 cup pickled jicama, diced
- 1 avocado, sliced
- 4 corn tortillas
- 1/2 cup red cabbage, shredded
- 1/4 cup fresh lime juice
- 1. Warm the corn tortillas in a skillet over medium heat.
- 2. Layer the diced pickled jicama, avocado slices, and shredded cabbage on each tortilla.
- 3. Drizzle with lime juice and serve immediately.
Pickled Jicama and Quinoa Bowl
A nutritious bowl packed with protein-rich quinoa, pickled jicama, and colorful veggies, perfect for a healthy lunch.
- 1 cup cooked quinoa
- 1/2 cup pickled jicama, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 2 tablespoons olive oil
- 1. In a large bowl, combine the cooked quinoa, pickled jicama, cherry tomatoes, and cucumber.
- 2. Drizzle with olive oil and toss to combine.
- 3. Serve chilled or at room temperature.
Pickled Jicama and Mango Salsa
A vibrant salsa that pairs sweet mango with tangy pickled jicama, perfect for topping grilled fish or chicken.
- 1 cup pickled jicama, diced
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 1. In a medium bowl, mix together the pickled jicama, mango, red onion, and cilantro.
- 2. Squeeze lime juice over the mixture and stir gently.
- 3. Serve with grilled proteins or as a dip with tortilla chips.
Pickled Jicama Slaw
A crunchy slaw made with pickled jicama, carrots, and a light vinaigrette, perfect as a side dish or topping for sandwiches.
- 1 cup pickled jicama, shredded
- 1 cup carrots, shredded
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- 1. In a large bowl, combine the shredded pickled jicama and carrots.
- 2. In a small bowl, whisk together apple cider vinegar, honey, salt, and pepper.
- 3. Pour the dressing over the slaw, toss well, and refrigerate for 30 minutes before serving.
Pickled Jicama and Black Bean Wrap
A healthy wrap filled with pickled jicama, black beans, and fresh veggies, perfect for a quick lunch on the go.
- 1 large whole wheat tortilla
- 1/2 cup pickled jicama, sliced
- 1/2 cup black beans, rinsed
- 1/4 cup bell peppers, sliced
- 1/4 avocado, sliced
- 1. Lay the tortilla flat and layer the pickled jicama, black beans, bell peppers, and avocado.
- 2. Roll the tortilla tightly, tucking in the sides as you go.
- 3. Slice in half and enjoy immediately.
Pickled Jicama and Cucumber Gazpacho
A refreshing cold soup featuring pickled jicama and cucumber, perfect for hot summer days.
- 1 cup pickled jicama, diced
- 1 cucumber, peeled and diced
- 1 cup vegetable broth
- 1/2 cup Greek yogurt
- Salt and pepper to taste
- 1. In a blender, combine the pickled jicama, cucumber, vegetable broth, and Greek yogurt.
- 2. Blend until smooth and season with salt and pepper.
- 3. Chill for at least 1 hour before serving.
Pickled Jicama Sushi Rolls
A fun and healthy twist on sushi, these rolls feature pickled jicama as a crunchy filling along with fresh veggies.
- 2 sheets nori
- 1 cup sushi rice, cooked
- 1/2 cup pickled jicama, julienned
- 1/2 avocado, sliced
- Soy sauce for dipping
- 1. Lay a sheet of nori on a bamboo sushi mat and spread half of the sushi rice evenly over it.
- 2. Layer pickled jicama and avocado slices on top of the rice.
- 3. Roll tightly, slice into pieces, and serve with soy sauce.
Pickled Jicama and Chickpea Salad
A protein-packed salad featuring pickled jicama, chickpeas, and fresh herbs, perfect for a filling meal.
- 1 cup canned chickpeas, rinsed
- 1/2 cup pickled jicama, diced
- 1/4 cup parsley, chopped
- 1/4 cup red onion, diced
- 2 tablespoons lemon juice
- 1. In a large bowl, combine chickpeas, pickled jicama, parsley, and red onion.
- 2. Drizzle with lemon juice and toss to combine.
- 3. Serve chilled or at room temperature.
Pickled Jicama and Spinach Smoothie
A nutrient-dense smoothie that blends pickled jicama with spinach and banana for a refreshing drink.
- 1/2 cup pickled jicama, chopped
- 1 cup fresh spinach
- 1 banana
- 1 cup almond milk
- 1 tablespoon chia seeds
- 1. In a blender, combine pickled jicama, spinach, banana, almond milk, and chia seeds.
- 2. Blend until smooth and creamy.
- 3. Serve immediately in a chilled glass.
Frequently Asked Questions (FAQ)
What is jicama?
Jicama is a root vegetable native to Mexico, known for its crisp texture and sweet, nutty flavor.
How is pickled jicama made?
Pickled jicama is made by soaking jicama slices in a mixture of vinegar, water, and spices.
Is pickled jicama healthy?
Yes, it is low in calories, high in fiber, and contains beneficial vitamins and minerals.
Can I eat pickled jicama on a diet?
Absolutely, it is a low-calorie snack that can fit well into most diets.
How long does pickled jicama last?
When stored in the refrigerator, pickled jicama can last for up to two weeks.
What are the nutritional benefits of jicama?
Jicama is high in fiber, vitamin C, and potassium, making it beneficial for digestion and overall health.
Can I use pickled jicama in recipes?
Yes, it can be added to salads, tacos, or served as a side dish.
Is pickled jicama safe for everyone?
Generally, yes, but those with specific allergies or digestive issues should consult a healthcare provider.