Jicama with Chili Salt

We discovered this simple appetizer in Mexico; jicama, now grown in the West, has since added crunch to many of our recipes.


Makes 8 to 10 servings

Recipe from


Nutritional Information

Calories 26
Caloriesfromfat 3.5 %
Protein 0.5 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 6.3 g
Fiber 3.1 g
Sodium 662 mg
Cholesterol 0.0 mg


1 tablespoon salt
1/4 to 1/2 teaspoon chili powder
1 jicama (1 1/2 to 2 lb.)
1 or 2 limes


1. Mix salt with chili powder to taste. Place in a small, shallow bowl.

2. Peel jicama. Rinse and cut into 1/4-inch-thick wedges or 1/2-inch-thick sticks 3 to 4 inches long.

3. Cut limes into wedges. Arrange jicama, limes, and chili salt on a platter.

4. To eat, rub jicama with lime, then dip in chili salt.