How to Julienne Jicama

by Jenny Harrington
Serve jicama raw or cook it briefly in a stir-fry.

Serve jicama raw or cook it briefly in a stir-fry.

Julienned strips of crisp jicama roots feature a mild sweetness, reminiscent of an apple or cucumber. Their satisfying crunch in raw salads and other dishes adds a pleasant texture and flavor to each bite. Cutting the root into a thin julienne, sometimes called matchsticks, requires little more than a few minutes with a sharp knife. You can make the julienned pieces small, or cut them a little larger for dunking in a salsa or creamy vegetable dip.

Wash the jicama in cool water. Scrub lightly with a vegetable brush to remove any soil clinging to the skin.

Peel the skin from the entire root with a vegetable peeler so the pure white interior is fully exposed.

Cut the jicama in half lengthwise. Lay each half flat on a cutting board and slice it into 1/4-inch-wide slices.

Stack two or three slices on top of each other. Cut these crosswise into 1/4-inch wide pieces so you have thin matchsticks of julienned jicama. Repeat for the remaining slices.

Items you will need
  • Vegetable peeler
  • Knife


  • Use jicama as you would cucumber in salads and vegetable dishes, or serve the sticks with your favorite vegetable dip. You can also dress jicama with a light vinegar- or lemon juice-based dressing and serve it as a light salad on its own.

Photo Credits

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