Salad: Mexico – Morelos, Central Mexico – Ensalada de Jicama y Pepino (Jicama and Cucumber Salad)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
10 min
Total
25 min
Ingredients
- 1 lb (450 g) jicama, peeled and cut into matchsticks or 1/4-inch (6 mm) cubes
- 2 medium cucumbers, about 14 oz (400 g) total, cut into matchsticks
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 1 tsp (2 g) chili powder, plus extra for sprinkling (use mild ground chile or chile piquin blend)
- 1/2 tsp (3 g) fine salt
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (20 g) thinly sliced red onion (optional)
- 1 small jalapeno, thinly sliced, seeds removed (optional)
- Lime wedges for serving
- 1 tbsp (10 g) toasted pumpkin seeds (pepitas) for garnish (optional)
Instructions
Short Description:
Crisp matchstick jicama and cucumber dressed simply with fresh lime juice and dusted with chili powder for a bright, refreshing salad. Served chilled, it is a typical street-side or table-side accompaniment in Morelos.
Regional Notes:
This Morelos version emphasizes local jicama and a very simple dressing of lime and chili powder rather than creamy or sweet additions found elsewhere. The flavor is tart, lightly spicy, and crunchy—often enjoyed as a palate-cleansing salad or snack in Central Mexico.
1. Prepare produce: peel the jicama and cut into matchsticks or 1/4-inch (6 mm) cubes; cut cucumbers into matchsticks to match the jicama size. Thinly slice the red onion and jalapeno if using.
2. Make dressing: in a small bowl whisk together the lime juice, chili powder, and salt until the chili powder is evenly distributed.
3. Toss salad: place the jicama, cucumber, red onion, and jalapeno in a large bowl. Pour the dressing over the vegetables and toss gently to coat.
4. Rest and adjust: let the salad sit chilled for 5–10 minutes to allow flavors to meld. Taste and adjust seasoning with a little more salt or a sprinkle of extra chili powder if desired.
5. Finish and serve: fold in the chopped cilantro, sprinkle with toasted pepitas if using, and serve with lime wedges on the side. Keep refrigerated and consume within 24 hours for best texture.
