Black Pepper Free Jicama Sticks with Lime & Sea Salt
Crisp, juicy, and bright with citrus, these jicama sticks are the kind of snack that disappears fast. Jicama has a satisfying crunch that holds up beautifully to a bold lime-and-spice coating, making it feel far more exciting than your average crudité situation. The seasoning blend here leans on turmeric and ginger for warmth and depth, so there's absolutely no need for black pepper to make the flavors pop. A double hit of lime — both juice and zest — keeps every bite lively and fresh without any heat that could be a problem for sensitive palates. The whole thing comes together in one bowl with just a quick toss and a short rest to let the spices soak in. It's a genuinely effortless recipe that works as a snack, a side, or a party platter centerpiece, and the optional cilantro adds a lovely herbal finish if you're into it.
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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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