Emulsifier Free Jicama Sticks with Lime & Sea Salt
Jicama is one of those vegetables that deserves way more attention than it gets, and this preparation is a perfect introduction. The sticks are crisp, juicy, and refreshing — somewhere between a water chestnut and a firm pear — with a bright hit of lime and a warm undercurrent from turmeric and ginger. Every ingredient here is exactly what it says it is: fresh produce, a squeeze of citrus, and a pinch of spice, with zero additives or hidden stabilizers to worry about. That makes it a genuinely stress-free snack for anyone navigating labels and ingredient lists on packaged foods. The technique is simple — peel, slice, toss, rest — and that five-minute marinating window is all it takes for the flavors to really sink in. A scatter of torn cilantro at the end adds a pop of color and freshness that makes the whole bowl look as good as it tastes. Serve it as a snack, a side, or a party platter centerpiece and watch it disappear 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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