This easy-to-make Jicama Salad, or Ensaladang Singkamas, brings refreshing flavors to the table with just a few ingredients. Its simplicity allows the crisp, earthy taste and natural sweetness of jicama to shine. A tangy vinegar dressing complements it, making it a go-to side dish in Filipino meals.
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Ingredients you'll need
Notes and substitutions
- Jicama: Also known as singkamas, it is a tuberous root vegetable with a crisp, juicy texture and a mildly sweet, nutty flavor. If you can't find jicama, you can substitute it with radish for a different but equally crunchy texture.
- Rice vinegar: Also known as rice wine vinegar, this mild and less acidic vinegar is made from fermented rice and is a staple in Asian cuisine. You can also use other types of vinegar, like cane, white, or red, though their acidity levels may vary. Consider using these alternatives in smaller quantities and adjust to taste.
How to make this recipe
Step 1: Prepare the vegetables
Use a mandoline slicer or julienne peeler for quick and uniform cuts of jicama and carrots. If you don't have these kitchen tools, a sharp knife will also do the trick. Finely chop the chives or scallions.
Step 2: Make the vinegar dressing
In a small mixing bowl, combine 3 tablespoons of rice vinegar, 1 teaspoon of sugar, salt, and pepper to taste. Stir until the sugar and salt dissolve completely.
Step 3: Combine the ingredients
In a large bowl, combine the julienned vegetables, chopped chives or scallions, and the vinegar dressing.
Step 4: Toss the salad
Mix everything together. As an option, you may drizzle some extra-virgin olive oil over the top.
Serve the salad immediately or let it chill in the refrigerator to allow the flavors to meld. It pairs especially well with Filipino favorites like Inihaw na Liempo or Lechon Kawali, cutting through their richness with its refreshing crunch and tang.
Recipe FAQs
For the best flavor and texture, consume the salad within 2 days of preparation. The sturdy nature of jicama and carrots holds up well in the fridge, especially with a vinegar-based dressing. Keep the salad in an airtight container to maintain its quality.
Feel free to customize your jicama salad based on your taste or what you have available. Popular additions include cucumbers, bell peppers, and radishes. You can also toss in leafy greens like arugula or spinach. Just ensure the flavors and textures complement the crunch and sweetness of jicama.
Explore more Filipino salad varieties
- Ensaladang Pipino: Cucumber salad with thinly sliced cucumbers, often dressed with a light vinaigrette.
- Ensaladang Mangga: Mango salad with ripe or green mangoes, tomatoes, and onions, tossed with bagoong (fermented shrimp paste) or a vinegar-based dressing.
- Ensaladang Itlog na Maalat: Salted egg salad with fermented duck eggs, combined with fresh tomatoes and onions.
- Ensaladang Talong: Eggplant salad with grilled or roasted eggplants, tomatoes, and onions with vinegar, calamansi juice, or fermented shrimp paste.
- Ensaladang Kamatis: Tomato salad with fresh, ripe tomatoes, often mixed with onions and dressed with a light blend of vinegar.
- Ensaladang Labanos: Radish salad with thinly sliced radishes (labanos) and a vinegar-based dressing.
- Ensaladang Ampalaya: Bitter melon salad made with thinly sliced bitter melon, tomatoes, and onions, then dressed in a blend of vinegar, salt, and sugar.
Other vegetable recipes you may like
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📖 Recipe
Jicama Salad
Equipment
- Mandoline slicer, julienne peeler, or a knife
Ingredients
- 1 large jicama (about 12 ounces) peeled and julienned (see note)
- 1 small carrot (about 3 ounces) peeled and julienned
- 1 bunch chives or scallions finely chopped
- 3 tablespoons rice vinegar (see note)
- 1 teaspoon sugar to taste
- Salt and pepper to taste
- Extra-virgin olive oil optional
Instructions
- Prepare the Vegetables: Use a mandoline slicer or julienne peeler for quick and uniform cuts of jicama and carrots. If you don't have these kitchen tools, a sharp knife will also do the trick for fine julienne strips. Finely chop the chives or scallions.
- Make the Vinegar Dressing: In a small mixing bowl, combine the rice vinegar, sugar, salt, and pepper to taste. Stir until the sugar and salt dissolve completely.
- Combine the Ingredients: In a large bowl, combine the julienned vegetables, chopped chives or scallions, and the vinegar dressing.
- Toss the Salad: Mix everything together. As an option, you may drizzle some extra-virgin olive oil over the top.
Notes
- Jicama: Also known as singkamas, it is a tuberous root vegetable with a crisp, juicy texture and a mildly sweet, nutty flavor. If you can't find jicama, you can substitute it with radish for a different but equally crunchy texture.
- Rice vinegar: Also known as rice wine vinegar, this mild and less acidic vinegar is made from fermented rice and is a staple in Asian cuisine. You can also use other types of vinegar, like cane, white, or red, though their acidity levels may vary. Consider using these alternatives in smaller quantities and adjust to taste.
Mary Ann
I have never had a jicama salad but this looks delish.
Nora Rey
Hi Mary Ann, Oh, you're in for a treat! Jicama salad is so simple yet so delicious. If you decide to give it a shot, I hope you find it as good as it looks.