Nightshade Free Jicama Sticks with Lime & Sea Salt
Jicama is one of those vegetables that deserves way more attention than it gets, and this simple preparation lets it shine. The flesh is crisp, mildly sweet, and refreshing — think of it as a snack that somehow feels both light and satisfying at the same time. A bright hit of fresh lime juice and zest coats every stick, while turmeric and ginger add just enough warmth to make the flavor interesting without overwhelming the natural crunch. For anyone navigating a nightshade-free lifestyle, snack time can feel like a minefield of paprika-dusted chips and salsa-adjacent dips, but this recipe sidesteps all of that with zero compromise on flavor. Every ingredient here is clean and straightforward — no hidden spice blends, no tomato-based sauces, nothing to second-guess. The torn cilantro on top is optional but adds a fresh, herby finish that really pulls the whole thing together. Prep is mostly just peeling, slicing, and tossing, so you can have a beautiful, crowd-friendly snack on the table with minimal effort.
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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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