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This Jicama Avocado Crab and Brown Rice Salad has an Asian flare to it and is perfect for a light lunch or as a side dish.
My recipe for Jicama Avocado Crab and Brown Rice Salad originally appeared here almost five years ago as part of my Eating the Alphabet Challenge (that I’m no longer coordinating). I’ve updated the post with new photographs and content a bit but the recipe remains the same.
Click here to PIN this Jicama Avocado Crab and Brown Rice Salad recipe!
With the Eating the Alphabet Challenge, I and other bloggers would each feature a recipe each month that used a different fruit or vegetable staring with a different letter. At the time, I hadn’t ever really experimented with jicama but now I know it adds a delicious, sweet and crunchy to salads or as a snack on it’s own. It’s full of dietary fiber, anti-oxidants and is also high in Vitamin c (providing 34% of the daily recommendations per 100 grams!)
Very often, you’ll likely have leftover jicama as even if you can find a smallish one, they are still somewhat large. So I normally peel and slice up the rest of it into sticks, put in a container and filled with water to keep in the refrigerator. The reviews from my family have been mixed: my son described it as the texture of a pear with the taste of an onion (?!?). My daughter, I think, really wanted to like it but was just not quite sure where to place the flavor. It is sweet but not like a fruit so I think that threw her off–her jury is still out! For me, I just couldn’t stop munching on the sticks—just plain! They are sweet and crunchy–yum.
Now on to the salad. If you like California (sushi) rolls, you’ll like this Jicama Avocado Crab and Brown Rice Salad! It’s got many of the same ingredients as the rolls but with out the outer seaweed wrapper. Plus, it’s a whole lot easier to make with only a few ingredients. You can make it with brown or white rice. We like brown rice so I usually opt for that. The original recipe had imitation crab as one of the ingredients but I will sometimes splurge and buy the lump crab at Costco. You can use the extra crab in either the Cheesy Crabmeat Canapes or Quick and Easy Seafood Creole.
This salad also calls for mirin, which is a Japanese rice wine similar to sake but a lower alcohol (non-existent almost to me) content and a high sugar content. If you want something a little more tangy, opt for rice wine vinegar instead. I bought the mirin at a local Asian food market, but you may be able to find it in the Asian aisle of your grocery store. I know for sure the rice wine vinegar can be found with all the other vinegars at the regular grocery store.
While this Jicama Avocado Crab and Brown Rice Salad can be made a few hours ahead, I would recommend you serve it within 4-6 hours of preparation, otherwise the avocado can turn brown and get a little mushy.
This recipe is adapted from a recipe on Star Chefs.
Jicama, Avocado, Crab and Rice Salad
Ingredients
- 2 cups water
- 1 cup white rice
- ½ ripe avocado
- 1 cup cooked lump crab
- 1 cup jicama diced
- 1 tablespoon mirin
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
Instructions
Cook The Rice
- In medium saucepan, add water and rice. Bring to a boil then reduce heat to medium high and cook rice until the water is absorbed (about 30 minutes)
- When the rice is cooked, add to a medium bowl and cool slightly, about 30 minutes.
- When just slightly warm, add the mirin and rice vinegar and stir to combine.
Prepare Salad Ingredients
- Peel the avocado and chop into small pieces and place in a medium bowl.
- Cut or shred crab sticks into small, bite-sized pieces and add to the bowl.
- Peel and cut up the jicama into small matchstick shapes or tiny dice.
- Add rice to the bowl with crab and vegetables.
- Just before serving, sprinkle the sesame seeds over the salad.
Notes
Nutrition
Lynn
I’ve seen jicama at the grocery store, but was too intimidated by its strangeness to bring it home 🙂 I think I’ll give it a try now.
Sue @ Cakeballs, cookies and more
see that is totally crazy, I would have made something with Lemon Jello, that is as creative as I get I tell you!
Lesa @Edesia's Notebook
Looks great, Brenda! Good for you, making it even though you weren’t sure your kids were going to like it, and good for them for actually trying it!
Tamara
How fun! I’ve never bought and used jicama on my own but it’s in one of my favorite restaurant salads (The Original BBQ Chicken Chopped from California Pizza Kitchen.) We’ve made a similar knock off salad at home and it was super easy. If you are looking for another recipe to include jicama in it would be a great one! Just go to their website and all of the ingredients are listed when you mouse over the salad. 😉
Tracey @ The Kitchen is My Playground
You’re brave! I’ve never had enough courage to try cooking with jicama … perhaps you’ve provided the encouragement I need. 🙂 So glad to have joined this challenge … it’s fun!!
Tracey @ The Kitchen is My Playground
Sam
This looks amazing!! I’ve never ever been brave enough to cook with that! The only time I eat it is if it is in a salad. This sounds absolutely delicious! I def will have to try this soon! Thanks for the recipes!
<3 Sam
http://Www.loosingweightgaininglife.com
Ashley @ Kitchen Meets Girl
This really looks good. I’ve been interesting in trying jicama for ages! Thanks again for hosting.
Minnie(@thelady8home)
This one is great. Never tried Jimaca. Can do so now.
Debra Elliott
This sounds yummy and what a great idea. I signed up, but have not heard anything as of yet.
Meal Plan Mom (Brenda)
Thanks! I normally send out an update the last week of the month–so that will be next week! Looking forward to having you join us.
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