Anti Inflammatory Jicama Sticks with Lime & Sea Salt
Crunchy, refreshing, and just a little zingy, these jicama sticks are the kind of snack that makes you feel genuinely good about what you're eating. Jicama itself is a naturally low-glycemic root vegetable packed with fiber, and when you pair it with fresh lime juice and a pinch of sea salt, the result is bright and satisfying without any added sugar or processed ingredients. The real anti-inflammatory power here comes from the turmeric and ginger — two well-known spices that show up in this recipe not just for flavor, but for the functional benefits they bring to every bite. Ground ginger adds a gentle warmth that plays beautifully against the citrus, while turmeric gives the sticks a gorgeous golden tint and a subtly earthy depth. A quick toss and a five-minute rest is all it takes for the lime and spices to sink into the surface, so the flavor is actually in the sticks, not just sitting on top. Optional torn cilantro adds a fresh, herby finish that takes the whole thing up a notch. Whether you're serving these as a side, a party snack, or an afternoon pick-me-up, they come together with minimal effort and zero compromise.
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Learn more →Ingredients
4 servings
- 1 medium jicama (about 1.5 lb), peeled
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 2 tbsp fresh cilantro leaves, roughly torn (optional)
Instructions
- 1
Using a vegetable peeler, remove the tough brown skin from the jicama, then cut away any remaining fibrous layer just beneath the skin until the flesh is fully white and smooth.
- 2
Cut the jicama into 1/2-inch-thick slabs, then cut each slab into sticks roughly 3 inches long and 1/2 inch wide — similar in shape to thick-cut french fries.
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