Skip to content
Recipes

Jícama Salad with Brown Sugar, Nuts, & Raisins

Author: Julie Rylander

The jícama is such an interesting little vegetable. It’s sweet, like an apple, and can be used as a stand-in for apples in many dishes.
jicama salad
The jícama is such an interesting little vegetable. It’s sweet, like an apple, and can be used as a stand-in for apples in many dishes. However, the jícama has a wonderful earthy flavor and retains crispness a little longer than most apples. In this salad, I wanted a holiday spicy feel with the earthy jícama crunch. Add a tablespoon of brandy or cognac to give the salad a little kick.

Ingredients

  • 1 whole jícama, peeled and diced
  • 2 T brown sugar
  • ½ C dark or golden raisins
  • ¼ t. cinnamon
  • ¼ t. nutmeg
  • 1 T butter
  • Pinch of salt
  • ¼ C chopped nuts (hazelnut or pecans are excellent)
  • 1 T brandy or cognac (optional)

Preparation

  1. In a pan, melt half the butter and add the nuts. Toast the nuts a bit, then add the remaining butter, raisins, and jícama.
  2. Quickly stir as the sauce thickens. Add the cinnamon, nutmeg, and pinch of salt.
  3. Continue cooking for about a minute, then remove the pan from the heat. If you’re adding alcohol, do so now. Stir well. Allow the salad to cool and the sauce to thicken. Serve warm.
Share
Share on Facebook Share on Twitter Share on Pinterest Copy URL to clipboard Share on over Email