Easy Crunchy and Colorful Jicama Salad

This easy and colorful jicama salad is the perfect side for your favorite main dish! It's crunchy, fresh, and pairs perfectly with summer BBQ.

Makes 4 cups of salad

Gluten free, vegan

Course Salads

Cuisine American, Mexican

Keyword jicama salad

Prep Time 15

Chill time 1

Total Time 1 15

Servings servings

Calories 84kcal

2 cups jicama, cut into matchsticks
1½ cups purple cabbage, shredded
1 cup bagged shredded carrots
3 Tablespoons green onions, sliced
3 Tablespoons roasted sunflower seeds
Zest of 1 lime
1 Tablespoon fresh lime juice
1 Tablespoon olive oil (I love bold tasting olive oil here)
1 small clove of garlic pressed or minced (if this is too strong, use garlic powder)
¼ teaspoon salt (or smoked salt)
⅛ teaspoon black pepper

Rinse and peel your jicama, removing all the brown and fibrous parts of the peel. Then cut it into matchsticks by slicing it and cutting the slices. Measure out 2 cups and place them into a large bowl.
2 cups jicama, cut into matchsticks
Thinly slice the purple cabbage and separate the pieces. Measure out 1½ cups and add it to your bowl.
1½ cups purple cabbage, shredded
Add the shredded carrot/matchstick carrots, chopped green onion, and sunflower seeds.
1 cup bagged shredded carrots, 3 Tablespoons green onions, sliced, 3 Tablespoons roasted sunflower seeds
Wash the lime and, using a microplane or zester, zest it into the bowl. Then juice the lime and measure out 1 Tablespoon of juice into the bowl.
Zest of 1 lime, 1 Tablespoon fresh lime juice
Add the olive oil, garlic, salt, and pepper. If fresh garlic is too strong, you can swap to garlic powder instead.
1 Tablespoon olive oil, 1 small clove of garlic pressed or minced, 1/4 teaspoon salt, 1/8 teaspoon black pepper
Stir everything together so everything is mixed well. You can serve this immediately or refrigerate it for an hour or so to allow the flavors to develop.
Store any leftovers in an airtight container for 2 days.