How To Cut Jicama (4 Ways!)

This step-by-step guide will teach you how to cut jicama into slabs, sticks, cubes, and shreds. This starchy and refreshing ingredient makes a delicious addition to salads, a crunchy snack on its own, or a lower-carb replacement for French fries.

Jicama, a root vegetable known for its crisp texture and subtly sweet flavor, is a staple in many cuisines, mainly Mexican and Central American cooking. Its rough, bland-looking exterior doesn’t exactly help it stand out at the grocery store (it looks a bit like a potato!), but it has a wide range of culinary uses.

With a texture similar to an Asian pear, apple, and turnip combined, it makes a great addition to cooked and raw dishes. Whether you’re tossing it into a salad or slaw, roasting it for a hearty side dish, or stir-frying it for an extra crunch, knowing how to cut jicama can significantly impact the overall outcome of your meal.

How To Cut Jicama

While cutting jicama may seem a little daunting at first, it’s actually a very straightforward process. Here’s a simple step-by-step guide for how to cut jicama into slabs, sticks, cubes, and shreds.

Wash & peel

First, you’ll need to peel the inedible skin off the jicama. Thoroughly wash it under cold running water and slice the top and bottom off to give yourself a flat working surface.

Using your knife, a vegetable peeler, or your fingers, remove the thick, fibrous skin by working your way around the jicama, peeling from top to bottom.

Slabs

Place the peeled jicama flat-side down on a stable cutting board to ensure it doesn’t slip. Then, using a sharp knife, slice the jicama vertically into even slabs of your desired thickness, keeping your fingers tucked away as you cut. You can also use a mandoline to achieve ultra-thin rounds, which you can use for low-carb jicama tortillas.

Sticks

After peeling the jicama, slice it into even slabs like the first step. Lay each slab flat on the cutting board and cut them vertically into strips, adjusting the thickness based on your preference or recipe requirement. Jicama sticks are ideal for snacking, adding to salads and slaws, or frying into jicama fries.

Cubes

Once the jicama is cut into strips, rotate them 90 degrees. Cut the strips crosswise to create uniform cubes of your desired size, which are perfect for salsas, salads, or as a crunchy snack.

Shreds

Cut the peeled jicama into halves or quarters to make handling easier. Then, using a box grater, handheld grater, or food processor with a shredding attachment, grate the jicama by pressing and moving it against the blades. Continue until the entire jicama is shredded into fine, thread-like strips, which are great for salads, slaws, or garnishing. Or use it as a low carb jicama rice!

Tips For Cutting Jicama

• Stabilize Your Jicama: Before cutting or shredding, remember to cut a thin slice off the top and bottom of the jicama to create a flat, stable surface that prevents it from rolling.
• Peel Thoroughly: Jicama skin is tough and not edible. Ensure all the brown skin is removed to reveal the white flesh underneath. If needed, use a paring knife to finish up.
• Keep It Moist: After peeling and cutting, if you’re not eating them right away, submerge jicama pieces in cold water to prevent them from drying out and losing their crunch.

How To Pick A Jicama

• Size: Opt for medium-sized jicama, as they tend to have the best balance of moisture and sweetness. Large ones can be too fibrous, and smaller ones may be too dry.
• Skin: Look for jicama with dry, firm skin. It should be relatively smooth with no major bruises, wet spots, or signs of mold. A few blemishes or scratches are normal and don’t affect the inside.
• Weight: A good jicama will feel heavy for its size, indicating a fresh and juicy interior.
• Firmness: The jicama should be very firm, with no soft spots. Soft spots can indicate that it’s past its prime.

Storing Cut Jicama

Whether you’re cutting your jicama for later or have leftovers, transfer the cut pieces to an airtight container. To preserve their freshness and crunchiness, you can add a damp paper towel to the inside of the container.

Store the container in your crisper drawer for up to 1 week. Freezing is not generally recommended for jicama as it can alter the texture, making it less crisp.

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