Red Meat Allergy Friendly Jicama Sticks with Lime & Sea Salt
Crisp, juicy, and bright with citrus, these jicama sticks are the kind of snack that disappears fast. The jicama gets cut into thick, fry-shaped pieces and tossed in a punchy mix of fresh lime juice, lime zest, sea salt, turmeric, and ginger — simple ingredients that come together into something genuinely craveable. A short rest lets the spices and citrus soak into the surface, so every bite is fully seasoned rather than just coated on the outside. For anyone navigating a red meat allergy, this is a completely worry-free option — it's all produce and pantry spices, with zero animal proteins in sight. The optional torn cilantro adds a fresh, herby finish that makes the whole bowl feel a little more special. Serve it as an appetizer, a light afternoon snack, or a refreshing side alongside your favorite mains.
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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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