How To Cut Jicama

Jicama is one of those vegetables that I didn’t know much about until we started working with it in the Cutco kitchen. Turns out, I really like it, and it is way more versatile than you think. It can be eaten raw in salads and slaws, and it can be steamed, sautéed or fried.

The firmness and shape of this root vegetable can be a bit intimidating when preparing it, so it’s worth knowing how to cut jicama.

A good knife for cutting jicama is a Hardy Slicer, because of its hefty blade and sharp Double-D® edge. The comfortable handle will allow for a firm grip as you cut through the dense flesh. Also have a Vegetable Peeler on hand to peel off the thick, papery skin.

Selecting a Jicama

Before you start, choose a jicama that not too big. Ones that are bigger can often times be less sweet. Avoid any with wrinkled skin or that show signs of mold, and check to make sure they’re free of soft spots.

What do you do with jicama? Cut it into julienne strips and add to a salad, finely dice it and add it to egg or tuna salad, or use it as you would potatoes in hash browns. Its crisp texture and slightly sweet taste give it a lovely flavor profile.

Try one of these Cutco recipes using jicama:

Blackberry, Melon and Jicama Slaw

Plum, Peach and Jicama Salad With Plum Vinaigrette

Jicama Slaw With Creamy Dressing

How To Cut Jicama

1. Using a Hardy Slicer, trim off each end of the jicama.
2. Use a Vegetable Peeler to peel off the waxy skin.
3. Lay the jicama flat on the cutting board and cut in half.
4. Lay the halves flat on the cutting board and slice crosswise to the desired thickness.
5. Stack the slices, a few at a time, and slice into sticks or, slice thinner for julienne.