Jacima Salad


  • 1 large jicama, julienned
  • 2 large carrots, julienned
  • 1 cup red onion, minced
  • 1 red pepper, julienned
  • 1/4 cup fresh lime juice
  • 1/4 cup red wine vinegar
  • 1 teaspoon honey
  • 2 tablespoons olive oil
  • Pinch of cayenne
  • Salt and freshly ground pepper
  • 2 tablespoons chopped cilantro

At home:

Prepare the salad dressing by whisking together the lime juice*, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste.

*To serve this later on an extended trip, don't add the lime until you're making the salad. If you can't squeeze the lime into the jar of dressing, just squeeze it onto the salad after you've added the dressing and mix some more.

In camp:

Combine jicama, carrots, red onion and pepper in a medium bowl. Add the salad dressing and the cilantro and let sit for 30 minutes.


The root vegetables will keep for a long time. Stash them individually around other items in the hold of the boat. The red pepper will keep for a week if you put it into a protective, breathable container (such as a pop bottle with perforations) and keep it dry with paper towels.


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