Lactose 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 snack-like straight out of the bowl. Cut into thick sticks and tossed with fresh lime juice, zest, sea salt, turmeric, and a hint of ginger, this is the kind of simple preparation that lets great produce shine. The short rest time after tossing is key — it gives the citrus and spices just enough time to sink into the surface so every bite is bright and well-seasoned. There's nothing hidden here, no dairy, no cream, no butter — just clean, whole ingredients that happen to be naturally free of anything that could upset a sensitive stomach. It works beautifully as a light appetizer, a crunchy side alongside grilled proteins, or even a midday snack when you want something refreshing without reaching for processed food. The optional cilantro adds a fresh, herby finish that pulls the whole thing together. Simple to prep and genuinely delicious, this is the kind of recipe you'll find yourself making on repeat.
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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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