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Pickled Jicama Salad

Prep Time:15 Minutes
Cook Time:10 Minutes

Nutritional Information

This salad uses peppers, ginger and jicama, creating a fresh summer favorite.


  • 2 tablespoons lime juice
  • 1/2 cup white vinegar
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons sugar
  • 1 1/2 inch piece fresh ginger, peeled and minced
  • 2 pounds jicama, peeled and cut into 1
  • 2 small bell peppers, quartered, stemmed and seeded
  • 1/2 serrano or jalapeño chile, seeded, stemmed and sliced thinly


  • 1. Preheat the EGG to 400º using direct heat and a cast iron grate.
  • 2. Grill the jicama and the peppers until char marks form and the vegetables soften slightly, a few minus per side.
  • 3. Slice the vegetables into thin strips. Combine with all of the remaining ingredients and season to taste as desired. Serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828