Paleo Jicama Sticks with Lime & Sea Salt
Jicama is one of those vegetables that deserves way more attention than it gets, and this simple preparation is a perfect introduction. The sticks come out crisp and refreshing, coated in bright lime juice, a touch of zest, and a warm undercurrent of turmeric and ginger that makes the whole thing feel surprisingly complex. Every ingredient here is completely whole-food and unprocessed, so there's nothing to second-guess — no sneaky additives, no refined anything, just clean produce and spices doing exactly what they should. The short resting period is a small but brilliant step, letting the citrus and spice actually sink into the jicama rather than just sitting on the surface. Torn cilantro scattered over the top adds a fresh, herby finish that pulls the whole bowl together. These work beautifully as a snack, a side alongside grilled protein, or even a crunchy addition to a bigger spread — and they come together with almost zero 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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