Capsaicin Free Jicama Sticks with Lime & Sea Salt
Jicama is one of those underrated vegetables that deserves way more attention, and this simple preparation lets it truly shine. The sticks are crisp, juicy, and refreshing — tossed in bright lime juice, a touch of zest, and just enough sea salt to make every bite pop. A pinch of turmeric and ground ginger add warmth and depth without any heat, which is exactly what makes this snack such a reliable choice when capsaicin is off the table. So many "zesty" snacks and street-food-inspired recipes rely on chili powder or hot sauce to deliver that punch, but this one proves you don't need any of it to get something genuinely exciting. The short rest time lets the citrus and spices soak into the surface of the jicama, so the flavor goes beyond just a coating. Torn cilantro scattered over the top adds a fresh, herby finish that ties everything together beautifully. It's the kind of snack you'll keep coming back to — clean, vibrant, and completely satisfying without a single ingredient that could cause a problem.
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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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