Episode 103: Grilling from Across the Pond

Jicama Salad

Pearl District Spiessbraten with Jicama Salad

This recipe is used with Pearl District Spiessbraten in Planet Barbecue Episode 103: Grilling from Across the Pond

Jicama is a crisp, turnip-shaped, tan-skinned, white-fleshed root vegetable that tastes like a cross between an apple and a potato. And that’s just by itself! There’s nothing like it for adding a refreshing crunch to a salsa or salad. Thus, jicama often turns up at barbecues on both sides of New Mexico’s southern border. This salad may take people by surprise, but it’s guaranteed to have them coming back for seconds.

Serves 4.


Jicama Salad


  • 1 medium jicama (about 1 pound), peeled
  • 2 cucumbers, peeled

For the dressing:

  • 3/4 cup sour cream
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar or other white vinegar, or to taste
  • 1 scallion, trimmed and thinly sliced (save 1 tablespoon scallion greens for garnish)
  • 1/4 cup chopped fresh dill
  • Sea salt and freshly ground black pepper

Recipe Steps

1: Cut the jicama into 1/4 inch sticks. Cut the cucumbers in half lengthwise and scrape out and discard the seeds. Thinly slice the cucumbers crosswise.

2: Make the dressing: Place the sour cream in a mixing bowl or salad bowl. Whisk in the olive oil, vinegar, scallion, dill, and salt and pepper to taste.

3: Just before serving, stir the jicama and cucumber into the dressing. Sprinkle the scallion greens on top and serve.

Recipe Tips

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