Mushroom Free Jicama Sticks with Lime & Sea Salt
Crisp, refreshing, and just a little addictive, these jicama sticks are the kind of snack that disappears fast. Jicama has a satisfying crunch that holds up beautifully to the bright punch of fresh lime juice and zest, making every bite feel lively and clean. A pinch of turmeric and ginger add a subtle warmth that keeps things interesting without overpowering the natural sweetness of the root. The whole thing comes together in one bowl with zero cooking required — just peel, slice, toss, and let the flavors do their thing for a few minutes. For anyone navigating a diet that rules out fungi, this is a completely worry-free snack with no hidden ingredients to second-guess. The optional cilantro scattered on top adds a fresh, herby finish that takes it from simple to genuinely impressive. Serve it as an appetizer, a light side, or an afternoon snack straight from the bowl.
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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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