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Chilled Jicama Sticks with Crisp Natural Sweetness

Chilled Jicama Sticks with Crisp Natural Sweetness
Logged by @ishowspeed

Nutrition Facts

Per 180g serving

% Daily Value based on a 2000 kcal diet

Calories 68 kcal
3% DV
Total Fat 0.2g
0% DV
Monounsaturated Fat0.0g
Polyunsaturated Fat0.1g
Saturated Fat0.0g
Total Carbohydrate 16.2g
5% DV
Fiber8.8g
Starch4.0g
Sugars3.4g
Protein 1.3g
3% DV
Plant Protein1.3g

About

Raw jicama cut into sticks; a low-calorie, high-fiber root vegetable with modest carbohydrates and very little fat or protein.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Choline22.2mg4%
Folate (B9)22.0mcg6%
Niacin (B3)0.4mg2%
Pantothenic Acid (B5)0.2mg5%
Riboflavin (B2)0.0mg3%
Thiamin (B1)0.0mg3%
Vitamin B60.1mg4%
Vitamin C36.6mg41%
Vitamin K0.5mcg0%

Minerals

NutrientAmountDV%Half-life
Calcium22.0mg2%
Copper86.0mcg10%
Iron1.1mg6%
Magnesium22.0mg5%
Phosphorus33.0mg5%
Potassium270.0mg6%
Selenium1.3mcg2%
Sodium7.0mg0%
Zinc0.3mg3%

Chilled Jicama Sticks with Crisp Natural Sweetness

Headnote



This is jicama at its purest: cool, clean, and quietly refreshing. The dish depends entirely on precision of cut and temperature, so the texture remains snappy and the flavor stays bright and restrained. Served well chilled, it offers a firm, juicy crunch that is as elegant as it is simple.

Recipe essentials



  • Dish category: Raw vegetable preparation

  • Cuisine or origin: Contemporary

  • Course type: Starter or palate cleanser

  • Yield: 1 portion

  • Serving size: 180 g

  • Prep time: 10 minutes

  • Cook time: 0 minutes

  • Total time: 10 minutes

  • Difficulty: Easy


  • Equipment



  • Chef’s knife

  • Cutting board

  • Vegetable peeler

  • Small tray or chilled plate


  • Ingredients



  • 180 g jicama, peeled and trimmed


  • Method



  • 1. Place the jicama on a cutting board and peel away the thick outer skin completely, exposing the pale flesh beneath. Trim away any dry or fibrous edges so the surface is clean and even.


  • 2. Cut the jicama into uniform sticks, each about 1 cm thick and 6 to 8 cm long. Keep the cuts precise so the pieces present a neat, consistent shape and eat with a clean snap.


  • 3. Arrange the sticks in a single layer on a tray or chilled plate. Refrigerate for 10 minutes, just long enough to firm the flesh and sharpen the texture.


  • 4. Transfer the jicama to the serving plate. The finished texture should be crisp, juicy, and cool, with a clean, mild sweetness and no softness at the center.


  • Plating and serving



    Serve the jicama in a restrained, even arrangement, with the sticks aligned rather than scattered. The presentation should feel cool, spare, and exact, emphasizing the vegetable’s natural clarity and crunch.

    Professional notes



  • Uniform cutting is essential; irregular pieces weaken both texture and presentation.

  • Chilling before service improves the snap and gives the dish its intended freshness.

  • Use only fully peeled jicama; any remaining skin will dull the texture and flavor.
  • VeganVegetarianPaleoGluten-freeDairy-freeWhole30Balanced
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