Carrageenan Free Jicama Sticks with Lime & Sea Salt
Jicama is one of those underrated vegetables that deserves way more time in the spotlight, and this simple preparation lets it shine. The sticks are crisp and refreshing on their own, but a quick toss in fresh lime juice, zest, sea salt, turmeric, and ginger transforms them into something genuinely craveable — bright, a little earthy, and just the right amount of zingy. Carrageenan, a thickener and stabilizer derived from seaweed, tends to sneak into processed snacks, dips, and packaged foods, so having a go-to snack built entirely from whole, unprocessed ingredients is a real win. Every single component here is exactly what it says it is — fresh citrus, ground spices, and a root vegetable you peel and cut yourself. The five-minute rest after tossing is a small but important step that lets the lime and spices soak into the surface so each bite is fully flavored rather than just coated. Torn cilantro scattered on top adds a pop of color and freshness if you're into it. This is the kind of snack that disappears fast at a gathering, and nobody will believe how little effort it took.
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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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