It’s one thing when a dish tastes so good you yearn for its flavors. But it’s a whole other gastronomical delight when a certain recipe’s texture is the thing you crave most. So in the spirit of all that’s crispy and crunchy, we’re offering up our classic recipe for jicama, cucumber and carrot sticks with Tajín —a salad with real bite to it that’s perfect any time of day.

This salad is all about the senses. First because of its unique texture—the perfect crunchy bite. But there is also its wonderful flavor, courtesy of the signature Tajín ® dressing, made of all natural ingredients, such as Mexican chiles, which are known for many of their health benefits. Mild chiles are loaded with minerals like potassium, manganese, iron, and magnesium. Chiles also contain a complex group of vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin and thiamin (vitamin B-1), essential vitamins that in order to replenish as humans, we must obtain from an outside source.

Flavor, texture and nutrients aside, one of our favorite things about this dish is its visual impact. The green cucumbers, orange carrot sticks and pale yellow jicama pieces work beautifully on a chromatic level, which makes this salad a visual treat and ideal for hosting.

Perhaps the lesser known veggie here is the jicama, also known as the Mexican turnip, with a consistency that meets somewhere between raw potato and pear. Jicama is also quite high in dietary fiber, and low in sodium, cholesterol and saturated fat. It’s the surprise ingredient that will have even your most health conscious guests saying, “kale who?”

1 medium Jicama
1 Cucumber
2 Carrots
½ Lemon
Tajín Clásico

1. Peel and julienne jicama, cucumber, and carrots.
2. Sprinkle with Tajín Clásico.
3. Drizzle with juice of ½ a lemon and mix well.

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