Salad: Mexico – Bajio Mexico (Guanajuato) – Ensalada de Jícama y Pepino (Jicama and Cucumber Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 20 min

Ingredients

- 1 medium jícama, about 1 lb (450 g), peeled and julienned (matchsticks)
- 2 medium cucumbers, about 10–12 oz (300–350 g), halved lengthwise and thinly sliced
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 1 tsp (5 g) chile powder (Mexican chile powder such as chile de arbol or a sprinkle of Tajín)
- 1/2 tsp (3 g) fine sea salt, or to taste
- 2 tbsp (8 g) fresh cilantro leaves, chopped
- 1 small jalapeño, thinly sliced, seeds removed if desired (optional)
- Lime wedges, for serving (optional)
- Extra chile powder or Tajín, for finishing (optional)

Instructions

Short Description:
A crisp, refreshing salad of crunchy jicama and cucumber dressed simply with fresh lime juice, a sprinkle of chile powder, and salt. Light, tangy, and ideal for warm weather in the Bajio region.

Regional Notes:
This Guanajuato (Bajio) version highlights bright lime and chile powder rather than creamy dressings, reflecting local preferences for fresh, tangy, and slightly spicy flavors. Unlike some coastal or Oaxacan variations that add seafood or heavy herbs, this salad is stripped back and served chilled as a cooling accompaniment or light course.

1. Prepare the produce: peel and julienne the jícama into matchsticks; halve the cucumbers lengthwise and slice thinly; thinly slice the jalapeño if using; chop the cilantro.
2. In a large bowl combine the lime juice, chile powder, and salt; whisk briefly until the salt is mostly dissolved.
3. Add the jícama, cucumber, jalapeño (if using), and chopped cilantro to the bowl with the dressing.
4. Toss gently but thoroughly so the dressing coats all pieces; taste and adjust salt or lime as needed.
5. Chill the salad for at least 10–15 minutes to meld flavors, or serve immediately over ice for extra cooling effect.
6. Serve cold with lime wedges and an extra sprinkle of chile powder or Tajín on top if desired.