Substitute for Jicama: 4 Crunchy Fresh Alternatives
The best substitute for jicama is Water Chestnuts at a 1:1 ratio. It works best for salads, stir-fry, wraps. There are 3 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Water Chestnuts
1:1
The closest crunch and sweetness match. Use canned water chestnuts rinsed and sliced. Works in both raw and cooked applications.
What are the other substitutes for jicama?
Apple (Granny Smith)
1:1
Crisp and tart-sweet. Excellent in slaws and salads. Toss with lime juice to prevent browning. Not ideal for cooking.
Daikon
1:1
Crisp and mild with a slight radish bite. Julienne for a crunchy raw substitute in salads and spring rolls.
Kohlrabi
1:1
Mild, crisp, and slightly sweet. Peel before slicing. Very similar texture and juiciness to jicama when raw.
What should you know before substituting jicama?
Always peel jicama's thick brown skin and the fibrous layer beneath it before eating. Jicama does not discolor once cut, making it perfect for preparing ahead. Store cut jicama in cold water for extra crunch.
How do you substitute jicama in a recipe?
A large, round root vegetable with brown papery skin and crisp, juicy, mildly sweet white flesh. Eaten raw in Mexican and Southeast Asian cuisine -- in salads, slaws, with lime and chile, and as a crunchy snack.
The best substitute for jicama depends on what role it plays in your recipe. Our top recommendation is Water Chestnuts (1:1), which works well for salads, stir-fry, wraps.
If you need a different option, Apple (Granny Smith) (1:1) is another reliable choice. Crisp and tart-sweet. Excellent in slaws and salads. Toss with lime juice to prevent browning. Not ideal for cooking.
When substituting jicama, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
What tastes like jicama?
Water chestnuts are the closest match at a 1:1 ratio with similar crunch and mild sweetness. Kohlrabi is also very similar in texture. For fruit-forward dishes, Granny Smith apples work well.
Can you cook jicama?
Yes, jicama can be stir-fried, roasted, or boiled and retains its crunch when cooked briefly. However, it is most commonly eaten raw where its crisp, refreshing texture is best showcased.