• Carrot Jicama Salad Recipe

    Carrot Jicama Salad is an unexpected twist on a traditional favorite!

    Make this Carrot Jicama Salad for your next summer dinner. It's crunchy, refreshing, and tangy with a kick from ground chipotle pepper! | StupidEasyPaleo.com

    Warm weather is upon us, and this Carrot Jicama Salad is the perfect way to sneak some veggies into your routine without heating up the kitchen.

    That means it’s time for more backyard barbecues and summer fun.

    With parties, picnics, and gatherings in the near future, this refreshing Carrot Jicama Salad is a great side dish to bring with you.

    Make this Carrot Jicama Salad for your next summer dinner. It's crunchy, refreshing, and tangy with a kick from ground chipotle pepper! | StupidEasyPaleo.com

    Carrot salad is a long-standing favorite of mine, but I decided to take it from sweet to savory in this recipe. First, I added jicama for crunch.

    Jicama is a brown-skinned root vegetable that has the texture and crunch of an apple. It’s slightly sweet though not fruity. In the market, look for jicama that’s firm with no shriveled skin. I use a knife to cut away the tough outer layer.

    Just 100 grams – roughly 3-1/2 ounces – of jicama has 33% of your daily value of Vitamin C. It’s also a good sources of fiber as well as small amounts of iron and magnesium.

    Make this Carrot Jicama Salad for your next summer dinner. It's crunchy, refreshing, and tangy with a kick from ground chipotle pepper! | StupidEasyPaleo.com

    To make this a more savory dish, I added healthy mayo, ground chipotle pepper, and a squeeze of lime for the perfect tangy-spicy kick. The sweetness from the carrots and jicama balances everything out so perfectly.

    Click here for my homemade mayo recipe.

    If you’d rather skip making homemade mayo so you can go lift weights – hey, I’ve been known to do that! – look for a crap-free brand with avocado or olive oil. I like this one and this one.

    Make this Carrot Jicama Salad for your next summer dinner. It's crunchy, refreshing, and tangy with a kick from ground chipotle pepper! | StupidEasyPaleo.com

    To shred the carrots and jicama, I use a shredding blade with my food processor. If you don’t have one, a simple box grater will do the trick. Bonus bicep workout!

    You could also add shredded cabbage to this Carrot Jicama Salad for a more traditional take on slaw.

    Recently, I updated this Carrot Jicama Salad with a new name, better photos, and a revised recipe in my quest to always keep improving things for you.

    Here’s the original photo for comparison.

    Make this Carrot Jicama Salad for your next summer dinner. It's crunchy, refreshing, and tangy with a kick from ground chipotle pepper! | StupidEasyPaleo.com

    Carrot Jicama Salad Recipe | StupidEasyPaleo.com

    Carrot Jicama Salad

    Course: Salad
    Cuisine: Paleo, Veggies, Whole30
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 6
    Author: Steph Gaudreau

    Make this Carrot Jicama Salad for your next summer dinner. It's crunchy, refreshing, and tangy with a kick from ground chipotle pepper!

    Print

    Ingredients

    • 2 large carrots shredded (about 2 cups)
    • 1 small jicama peeled and shredded (about 2 cups)
    • 1/4 cup mayo
    • 1 tsp ground chipotle pepper
    • 1 tsp hot sauce
    • 1/4 cup chopped cilantro
    • Juice of 1 lime
    • Sea salt and black pepper to taste

    Instructions

    1. Combine the shredded carrots and jicama in a large bowl. Add the mayo, chipotle, hot sauce, cilantro, and lime juice. Stir until combined well.
    2. Adjust the seasonings with salt and pepper, to taste.
    3. Chill for best flavor.

    Pin this Carrot Jicama Salad for later!

     

    Make this Carrot Jicama Salad for your next summer dinner. It's crunchy, refreshing, and tangy with a kick from ground chipotle pepper! | StupidEasyPaleo.com

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    8 thoughts on “Carrot Jicama Salad Recipe

    1. I just used this as inspiration for a slightly different slaw and my family ate the whole bowl! Thanks for the inspiration. (I shredded it all small, added in shredded cabbage and didn’t have the stuff for the chipotle mayo so did more of a chili mayo.)

    2. Hi Steph,

      Thanks for being me go-to for recipes and other tips for CrossFitters. You’re the best!
      I included this recipe in my Labor Day paleo menu today on my website. Thanks for a delicious paleo side option. 🙂

      Laura

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