Singkamas (Jicama) Salad

Singkamas (Jicama) Salad

lola 27

"This is a very cool and satisfying salad, terrific for picnics or any outdoor fun. Singkamas is also called bangkwang or jicama."

Ingredients 1 h 30 m {{adjustedServings}} servings 113 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Combine the jicama, red bell pepper, green bell pepper, red onion, green chile peppers, ginger, and carrot in a large bowl. Whisk the water, vinegar, sugar, and salt together in a separate bowl; pour over the vegetable mixture and toss to coat. Refrigerate at least 1 hour before serving.
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Reviews 12

  1. 14 Ratings


Wonderful salad! and also good for you, the only change I made was to use Splenda and I reduced the amount to 1/4 of a cup with the stated amount it would have been too sweet for us. I can't think of something you can do to make it any better.Thanks lola for a delicious and healthy salad! Elvira Silva.

Chris Talbot

Delicious, light, refreshing salad. I made as directed, except I cut back on the ginger. It was wonderful. I took to a potluck and was asked for the recipe. I wondered how it would be leaving out the ginger and adding lime juice and cilantro. I'll try that next time. Definitely a keeper!


Excellent! I loved this recipe - made it as stated but substituted Splenda for the white sugar and left out the ginger root since I don't particularly care for it. Thanks for sharing this!