Celery Free Jicama Sticks with Lime & Sea Salt
Jicama is one of those vegetables that deserves way more attention than it gets — crisp, mildly sweet, and satisfying in a way that feels almost addictive once you try it. Cut into thick sticks and tossed with bright lime juice, fragrant zest, and a whisper of turmeric and ginger, this snack hits every note you want: tangy, savory, a little earthy, and completely refreshing. The short resting time lets the citrus and spices soak into the surface, so every bite carries real flavor rather than just a surface-level coating. A scatter of torn cilantro at the end adds a pop of herbal freshness that ties the whole thing together beautifully. This is the kind of recipe that works just as well as a party snack alongside dips as it does a light afternoon bite on its own. The ingredient list is clean and straightforward — fresh produce, pantry spices, and nothing that could sneak in unwanted allergens or cross-contact concerns. It comes together in minutes and disappears just as fast.
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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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