I just add some juillienne pieces to my mixed greens and dress with a vinaigrette of some sort or another....
I'll also bet it would be good sliced and put into that "italian salad"...you know the chopped onion, cuke, tomato and green pepper....dressed with oil vinegar salt, pepper and a bit of sugar...
Linda C

Would you care to post your recipe Gardenlad. I love jicama too!

We like this one and even though I'm not a big mint fan it really does help make this salad. I make it as stated except substitute more corn for the peas.

White Corn and Baby Pea Salad

1 16 oz package of shoe peg corn
1 16 oz package frozen baby peas, thawed
1 cup chopped, peeled jicama
2/3 cup chopped celery
½ cup thinly sliced green onions
¼ cup chopped red pepper
½ cup seasoned rice vinegar
2 Tablespoons brown sugar
1 Tablespoon fresh parsley
½ teaspoon salt
¼ teaspoon white pepper
1 Tablespoon fresh mint

Mix all above and let marinate 30 minutes or an hour to let flavors marry.

Not a salad & almost not a recipe but good:

1 fresh jicama
2 limes
Salt

Peel the jicama & slice thinly. Overlap the slices on a plate & squeeze lime juice over them. Sprinkle w/salt & serve.~~Makes a good "plate" for some crab or shrimp salad, too.

SHRIMP JICAMA SALAD (serves 6)
1/4 cup mayo
2 TBL fresh lemon juice
1 1/2 TBL white wine Worcestershire sauce
1/2 tsp dill weed
1/4 tsp hot pepper sauce (I use more)
1/4 tsp dry mustard
Juice of 1/2 lime
1/2 tsp lemon zest
3/4 tsp lime zest
1/2 cup sour cream
Salt & pepper to taste

Salad:
3 heads butter lettuce
1 1/2 lbs small shrimp
1 medium jicama, cut into julienne strips
2 large avocados, peeled & sliced
2 large tomatoes cut into wedges

Several hours ahead, combine all ingredients for the dressing except sour cream, salt & pepper. Mix well. Stir in remaining ingredients. Refrigerate several hours.
To serve, tear lettuce into pieces & line salad plates. Top w/jicama, avocado, shrimp & tomato. Add dressing.~~Fare to Remember

Here ya go, Beverly:

Jicama Slaw

2-3 large oranges
1/2 cup red onion, minced
1/2 cup fresh cilantro, chopped
1/2 cup mayonnaise
2 tbls frozen OJ concentrate
1 tbls sugar
1 Jalapeno or Serrano, minced
2 cups jicama, shredded
3 cups green caggage, shredded

Grate orange peel; measure 1 tbls. Put in large bowl and set aside. Cut away remaining white pith from oranges, working over a bowl to collect juices. Separate segments. Set aside.

Add onion, cilantro, mayo, OJ, sugar and chile to orange zest. Add jicame and cabbage and stir to combine. Reserve several orange segments for garnish; cut rest in half and stir into slaw. Transfer to serving bowl and garnish with orange curls and cilantro.

From "Light Cooking Mexican"

Another one I've been wanting to try is

Black Bean Jicama Salad

3 cups cooked black beans
3 garlic cloves, minced
2 tomatoes, chopped
2 tbls cilantro, chopped
1 cup diced jicame
1 tbls cumin
2 finely chopped red peppers
1 tbls olive oil
1 cup yellow corn kernels
3 tbls lime juice
3 chopped Jalapeno peppers
1 tbls red wine vinegar
Salt & peper to taste

Cobine all ingredients in a large bowl. Cover & refrigerate 8 hours or overnight.

From: "The Diabetes Food & Nutrition Bible"

Ummm, I have everything on hand for the first one. Does it need to be served immediately or is it good left in the fridge overnight?

We used it at all at one sitting, Beverly. But I don't see anything in there that would make storing it overnight a problem.

There really isn't that much liquid, certainly not enough to wilt anything. The mayo and OJ just barely knap the rest of the salad.

You could, if you're concerned, mix everything but the orange segments, keeping them in a separate bowl. Then, just before serving, toss them in. But, frankly, I don't see it as a problem.

Ginger- The way that our Mexican friends eat jicama is as you posted, but sub chili powder for the salt or use with the salt and eat raw. That lime juice is perfect with the jicama!

Here's another. I downloaded it from cdkitchen, and tried it last night:

Sesame Jicama Salad

1 cup jicama (matchsticks)
1 cup snow peas, cut into thin strips
1 cup shredded carrot (long strands)
1 cup romaine lettuce (coarsely shredded)
3 tbls red wine vinegar
2 tbls low-sodium soy sauce
2 tbls water
4 tsp toasted sesame oil
1 tsp sesame seeds

In a salad bowl, combine jicama, snow peas, carrots, and lettuce; toss gently. In a cup, stir together vinegar, soy sauce, water, honey and sesame oil. Pour over salad; toss and sprinkle with sesame seeds.

My notes: Used the small jullienne blade on the mandolin to cut both the jicama and carrot. Used tamari instead of the low-sodium stuff.

This is pretty tasty the way it is. But it wouldn't suffer to have a little ginger (tsp fresh grated?)included in the dressing. Next time I will up the amount of snow peas (1 1/2 cups?), and drop the romaine, which doesn't really contribute much. Or possibly just use romaine as a platform for the salad?

Ohhh that looks good! That is except for the red wine vinegar. Do you think it would be just as good with white wine vinegar?

Compumom, chili powder is an excellent idea! Thanks!

Beverly, every vinegar brings a different taste to a recipe. I don't think any of them would be bad---different, after all, just means different. I've often used apple cider vinegar, for instance, when the recipe called for something else. So give it a try and see if you like it.

For no other reason than 'satiable curiousity, what's the problem with red wine vinegar?

Gardenlad, just my unsophisticated taste I suppose, because I don't like red wine or red wine vinegar at all!

I don't know as sophistication enters into it at all. Too often, nowadays, "sophisticated palatte" is confused with riding the food trends.

But not liking something merely means you don't like it. That's neither right nor wrong; good nor bad. It just is.

And any recipe should be thought of as a guideline, not something cast in cement.

F'rinstance, I, personally, wouldn't use balsamic in the above recipe, because it would make it too sweet for my tastes. But if you like a hint of sweetness, go for it. You're the one who has to eat it.

Virtually any vinegar should work fine, particularly if you use full-bodied soy sauce, rather than the low-sodium called for. Using tamari, as I did, the vinegar just adds a hint of acidity that perks things up.

I just made the Sesame Jicama Salad using white wine vinegar in the dressing in place of the red wine vinegar. I also used full-bodied soy sauce and I don't see how it could be any better than this!

Glad you liked it. Did you follow the original directions? Or did you go with some of my proposed modifications?

Either way, it's a good salad that we'll have more regularly I'm sure.

I made as the original recipe suggested just to get a feel for it. I rarely change anything the first time I make a recipe. Next time I may try adding a little ginger to the dressing as you mentioned. I don't want to ruin a good thing though. Perhaps I would make other modifications as to the salad itself. Since I don't care for snow peas I wouldn't be adding more of those. I'm thinking some julienned radishes would be good and maybe some watercress or mache in place of the romaine.

Watercress would make sense, I reckon. Or maybe arugala? Something that has a little bite to it. But I don't think I'd use it and the radish both, as it might become overpowering.

While looking for an accompaniment to fajitas I came across this in "Fresh Ways With Vegetables." Think of it as either a side-dish or a warm salad. Either way, it's pretty good.

Stir Fried Jicama w/Ginger & Cherry Tomatoes

1 jicama, about a pound
1 1/2 tbls peanut oil
1 tbls ginger, minced
1 garlic clove, minced
3-4 drops hot sauce
1/4 lb spinach, in pieces
8 cherry tomatoes, halved
1/4 tsp salt
Black pepper
1/4 tsp sesame oil

Peel jicama. Cut into half-inch julienne.

In a wok, heat the peanut oil over high heat. When the oil is hot, add the ginger and garlic and stir fry them briefly, about 15 seconds. Stir in the hot sauce, then add the jicama and stir fry two minutes.

Toss in the spinach and cook until it is wilted, about a minute. Add the tomatoes and stir fry until they are softened, about a minute more.

Sprinkle the mixture with the salt and pepper. Stir in the sesame oil. Serve immediately.

My notes: Use the big jullienne blade on the mandoline, which cuts smaller than half inch, but worked well.

Used 12 grape tomatoes instead of the 8 cherries, which worked out perfectly. A quarter pound of spinach isn't near enough, should at least double it next time.

1/4 tsp sesame oil is a joke. Use more, or leave it out.