Jicama and Cucumber Slice Stack (Print)

Crisp jicama and cucumber layers tossed in a tangy lime chili dressing for a vibrant, crunchy treat.

# Components:

→ Vegetables

01 - 1 medium jicama, peeled and thinly sliced
02 - 1 large cucumber, thinly sliced

→ Dressing

03 - 2 tablespoons fresh lime juice
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon chili powder
06 - 1/4 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Garnish

08 - 2 tablespoons chopped fresh cilantro
09 - 1 teaspoon toasted sesame seeds (optional)

# Method:

01 - Arrange jicama and cucumber slices in alternating layers on a serving platter or stack individually for each serving.
02 - Whisk together lime juice, olive oil, chili powder, salt, and black pepper in a small bowl until combined.
03 - Drizzle the dressing evenly over the layered slices.
04 - Sprinkle chopped cilantro and optional toasted sesame seeds over the top.
05 - Serve immediately as a crisp and refreshing appetizer or side dish.

# Expert Advice:

01 -
  • Refreshing and crunchy
  • Zesty lime-chili dressing
02 -
  • Use a sharp knife or mandoline for even slicing
  • Tajín seasoning can replace chili powder for a tangier flavor
03 -
  • Peel jicama thoroughly to remove the tough skin
  • Use fresh lime juice for the best zesty flavor
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