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.