Okay, so we’ve all done it, stood in front of the fridge trying to figure out what to make that doesn’t feel like the same three meals on loop. Then there’s the craving for something cold, crunchy, and fresh—but without blowing up your carb count. That’s where this keto jicama salad comes in.

This isn’t just another side dish. It’s got crunch, a kick of lime, and a lightness that makes it the perfect fix when you’re tired of everything else on the plate. It’s kind of like if a potato salad decided to drop the carbs and actually got interesting.

Let’s get into it, but stick around—because there’s more than one way to slice a jicama.

What Even Is Jicama?

If you’ve walked past jicama in the store and thought it was some sort of mutant turnip, you’re not alone. This root veggie shows up a lot in jicama recipes Mexican families make, especially in hot weather when all you want is something juicy and crisp.

It’s crunchy like an apple, mild like a raw potato, but way lighter. It doesn’t go soggy in a salad, which is why it’s a go-to in Mexican fruit salad and a base for jicama slaw for tacos.

Now jicama doesn’t taste like much on its own—but that’s exactly why it plays nice with citrus, chili, herbs, and creamy dressings.

Keto Jicama Salad Recipe

Ingredients:

1 medium jicama, peeled and cut into matchsticks or cubes
1 cucumber, sliced thin or chopped
1/4 red onion, thinly sliced
Juice of 2 limes
Zest of 1 lime
2 tablespoons olive oil
1 teaspoon chili powder
Salt and black pepper, to taste
1/4 cup chopped cilantro (optional but recommended)
A pinch of cayenne if you like heat
Crumbled cotija or feta (optional)

How to Make this Keto Jicama Salad:

Prep the Veggies
Peel the jicama. This step matters—the skin is too tough to eat. Cut it into whatever shape makes sense for you. Cubes feel like side salad material. Matchsticks? That’s straight-up jicama slaw territory.
Mix It Up
Toss the jicama, cucumber, and red onion into a bowl. If you’re into the sharp bite of onions, let them sit in lime juice for a minute before adding.
Dress It
In a separate bowl or jar, whisk together lime juice, zest, olive oil, chili powder, salt, pepper, and cayenne. Pour it over the veggies and give everything a toss.
Let It Chill
Throw the bowl in the fridge for about 20 minutes. This isn’t a must, but it does make the salad taste more like authentic Mexican side dishes you’d get off a family table in Oaxaca or Merida.
Top It Off
Add cilantro and cheese just before serving. If you’re keeping it dairy-free, skip the cheese—it holds its own either way.

Why Jicama Works So Well for Keto

People on keto often get stuck between leafy salads and cheese-heavy meals. Jicama brings in texture without carbs going wild. It’s about 4–5 net carbs per 100g, way lower than potatoes or even carrots. So if you’re missing potato salad, this scratches the itch. Plus, it’s one of those keto jicama recipes that doesn’t feel like diet food.

Variations That Actually Hit

Once you’ve made this once, you’ll start seeing it everywhere. It works with:

Pork entrees — throw this next to grilled pork chops, carnitas, or even a Cuban roast. That contrast between the warm, fatty meat and the crisp salad? Yes.
Mexican seafood salad — slice some shrimp or grilled fish into this and it becomes the easiest light lunch.
Jicama and cucumber salad remix — Add avocado and a splash of orange juice if you’re not strict keto. It’s kind of like citrus food but with a crunch.
Jicama coleslaw slaw recipes — Add in shredded cabbage or carrots (if your carbs allow). Makes it feel more like a crunchy slaw recipe you’d throw on top of a taco or burger.
Soup and salad night — Pair this with a hot bowl of chicken tortilla soup (minus the tortilla if you’re keeping it keto). The hot-cold thing works wonders.

How This Salad Became a Go-To

I first made this on a random Tuesday night after realizing I had jicama in the fridge and no plan for dinner. My husband asked if it was some sort of Mexican apple salad. We now keep jicama stocked the way most people do bread.

One night, we made fish tacos and used the leftovers to build a taco bar with jicama slaw for tacos and a couple of fast sauces. I even brought a version of this to a barbecue where everyone else brought beans and macaroni and guess what disappeared first?

Yeah. This.

More Ways To Work Jicama Into Your Life

If you’re new to recipes with jicama, this salad is just the start.

Jicama slaw goes great on pulled pork sandwiches (or lettuce wraps if you’re keeping it low carb).
Make a cucumber slaw version with a soy-ginger vinaigrette and serve it with grilled chicken or salmon.
Add jicama to your Cuban slaw recipes—especially if you like vinegary flavors with a kick.
Toss some into Mexican fruit salad with watermelon, pineapple, and lime-chili salt if you’re not watching sugars.

And if you’re looking for something to sit next to your hispanic side dishes, this one’s a no-brainer. No mayo, no fuss, and it doesn’t wilt like lettuce does.

Conclusion

This keto jicama salad is one of those things that feels like a cheat but isn’t. It looks bright, tastes clean, and still feels like comfort food. It walks that line between something fresh and something filling—kind of like the salads you didn’t know you actually liked.

It’s also the kind of thing you can meal prep on a Sunday and keep in the fridge all week. The flavor even gets better after a day or two. You’ll find yourself pulling it out next to everything from grilled meats to soup or just eating it straight with a fork while you wait for your coffee.

And yeah, people will ask for the recipe. They always do.