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.

Yield: Makes 8 to 10 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 26
  • Calories from fat: 3.5%
  • Protein: 0.5g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 6.3g
  • Fiber: 3.1g
  • Sodium: 662mg
  • Cholesterol: 0.0mg


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


  1. 1. Mix salt with chili powder to taste. Place in a small, shallow bowl.
  2. 2. Peel jicama. Rinse and cut into 1/4-inch-thick wedges or 1/2-inch-thick sticks 3 to 4 inches long.
  3. 3. Cut limes into wedges. Arrange jicama, limes, and chili salt on a platter.
  4. 4. To eat, rub jicama with lime, then dip in chili salt.
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