Jicama salad, or ensaladang singkamas, is a simple Filipino side dish made with fresh jicama and a tangy vinegar dressing.
It's crisp, a little sweet, and really refreshing.
With just a few ingredients, it comes together quickly and pairs well with grilled or fried dishes.
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Ingredients You'll Need
How to Make Jicama Salad (Step-by-Step)
Step 1: Prepare the vegetables
Cut 1 large jicama and 1 small carrot into thin strips.
You can use a mandoline, julienne peeler, or sharp knife.
Finely chop 1 scallion or a few chives.
Step 2: Make the dressing
In a small bowl, combine 3 tablespoons rice vinegar, 1 teaspoon sugar, salt, and pepper to taste.
Stir until the sugar dissolves.
Step 3: Toss everything together
In a large bowl, combine the jicama, carrots, chives or scallions, and dressing.
Toss them together, then drizzle with olive oil if you like.
Serve your jicama salad right away with grilled or fried dishes.
Recipe FAQs
Jicama, or singkamas, is a root vegetable with crisp, juicy flesh and a slightly sweet flavor. It's usually eaten raw in salads or as a snack.
Jicama is crunchy, juicy, and lightly sweet. It's usually compared to a mix of apple and water chestnut.
It goes well with grilled or fried dishes like seafood, barbecue, or crispy pork.
More Filipino Salads
- Ensaladang pipino: Cucumber salad with a light vinegar dressing.
- Ensaladang mangga: Mango salad with tomatoes, onions, and bagoong or vinegar.
- Ensaladang itlog na maalat: Salted egg salad with tomatoes and onions.
- Ensaladang talong: Grilled eggplant salad with tomatoes, onions, and vinegar.
- Ensaladang kamatis: Fresh tomato salad with onions and vinegar.
- Ensaladang labanos: Radish salad with a vinegar-based dressing.
- Ensaladang ampalaya: Bitter melon salad with tomatoes, onions, and vinegar.
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📖 Recipe
Jicama Salad Recipe (Ensaladang Singkamas)
Equipment
- Mandoline or julienne peeler (optional)
Ingredients
- 1 large jicama cut into thin strips
- 1 small carrot cut into thin strips
- 1 stalk scallion or a few chives chopped
- 3 tablespoons rice vinegar
- 1 teaspoon sugar
- Salt and pepper
- Extra-virgin olive oil optional
Instructions
- Cut the jicama and carrots into thin strips. Finely chop the scallion or chives.
- In a small bowl, stir together the rice vinegar, sugar, salt, and pepper until the sugar dissolves.
- In a large bowl, combine the jicama, carrots, chives or scallions, and dressing. Toss to combine.
- Drizzle with olive oil, if you like. Serve right away with grilled or fried dishes.
Notes
- Jicama: Also called singkamas. Crunchy, juicy, and a little sweet. Radish works too.
- Rice vinegar: Mild and less sharp. Cane, white, or red vinegar also work; start with less and adjust.
Mary Ann says
I have never had a jicama salad but this looks delish.
Nora Rey says
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.