Jicama (Hee-cama) is an incredibly delicious, round, bulbous root vegetable that is the definition of summer. Every time I make a Jicama Salad, I’m transported to hot summer days and wish I was eating it on the islands of maui or some other tropical island. Ahhh yeah 🙂
Not only is jicama refreshing, juicy + delicious, it’s also EXTREMELY beneficial for our gut flora! Why? Because Jicama is a Prebiotic starch! You may be familiar with the term PRObiotic, but maybe not so much with PREbiotic. So what the hell is a prebiotic? Prebiotics are undigestible plant fibers that remain in the gut and feed healthy gut bacteria, like probiotics. As expected, prebiotics are just as important to consume as probiotics because they keep these live, healthy bacteria working well and thriving in your gut to keep you healthy. If you populate your gut with a ton of probiotics then don’t give them any food to survive, you’re not really doing yourself a favor.
Prebiotics can be found in some probiotic formulas, such as this one that I am currently taking. Even if your probiotic contains prebiotics in them, you should still be consuming food-sources of prebiotic as well for optimal results and survivability of all that kick ass healthy bacteria.
Okay thats enough or pre + probiotic talk, whew! How many times can I say that in a few short paragraphs?! Yeesh..
- 1 medium jicama, peeled + shredded
- 1 bell pepper, diced
- ½ red onion, diced
- ½ cup packed cilantro, chopped
- Peel + grate your jicama either by hand or with a Food Processor
- In a large bowl, combine grated jicama, bell pepper, red onion and cilantro. Set aside
- In a small bowl or mason jar combine lime juice, honey, cayenne + salt. Put lid on and shake well, then pour over jicama salad and mix until well combined.
- Enjoy immediately or store in the fridge for up to 10 days!
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