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Jicama salad with Lemon Sour Cream

Servings 4


  • 1 medium jicama peeled
  • 1 fennel bulb trimmed
  • 1 yellow carrot peeled
  • 50 ml fresh lemon juice
  • 2 Tb fennel fronds roughly chopped
  • 100 g of sour cream
  • 100 ml cream
  • 50 ml fresh lemon juice
  • pinch of salt


  1. Using a mandolin, finely slice the fennel and carrots. Finely slice and julienne the jicama into thin strips. Gently toss through lemon juice as you prepare it, to prevent it from going brown.

Sour Cream Dressing

  1. Whisk all the dressing ingredients together.
  2. Pour in half the dressing and toss through, place salad onto a serving plate. Drizzle over the remaining dressing.
  3. Garnish with extra fennel fronds.

Recipe Notes

The sour cream and cream can be replaced with crème fraîche.