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Jicama Cucumber Slice Stack

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This dish features thinly sliced jicama and cucumber arranged in alternating layers or individual stacks, dressed with a tangy lime-chili vinaigrette. It's quick to assemble, requiring no cooking, and garnished with fresh cilantro and optional toasted sesame seeds for added texture. Ideal for a light appetizer or side, it delivers a refreshing crunch with a subtle kick of heat, highlighting fresh, vibrant flavors perfect for warm days or simple gatherings.

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Updated on Fri, 12 Dec 2025 09:28:00 GMT
Freshly stacked jicama and cucumber slices with zesty dressing, a perfect appetizer. Save
Freshly stacked jicama and cucumber slices with zesty dressing, a perfect appetizer. | crumbnest.com

A refreshing, crunchy appetizer or side featuring crisp jicama and cucumber slices stacked with a zesty lime-chili dressing.

This dish has become a favorite in my house for its crisp texture and vibrant flavors.

Ingredients

  • 1 medium jicama: peeled and thinly sliced
  • 1 large cucumber: thinly sliced
  • 2 tablespoons fresh lime juice:
  • 1 tablespoon olive oil:
  • ½ teaspoon chili powder:
  • ¼ teaspoon sea salt:
  • ¼ teaspoon freshly ground black pepper:
  • 2 tablespoons chopped fresh cilantro:
  • 1 teaspoon toasted sesame seeds: optional

Instructions

Step 1:
Arrange the jicama and cucumber slices in alternating layers on a serving platter or stack them individually for each serving.
Step 2:
In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and black pepper.
Step 3:
Drizzle the dressing evenly over the stacked slices.
Step 4:
Sprinkle with chopped cilantro and sesame seeds, if using.
Step 5:
Serve immediately as a refreshing appetizer or side.
Crisp jicama and cucumber slices beautifully layered, topped with chili-lime dressing for a light bite. Save
Crisp jicama and cucumber slices beautifully layered, topped with chili-lime dressing for a light bite. | crumbnest.com

This recipe brings back memories of summer gatherings with family, enjoying fresh and light flavors together.

Required Tools

Sharp knife or mandoline, cutting board, small mixing bowl, whisk

Allergen Information

Contains sesame (if using sesame seeds). Always check ingredient labels for potential allergens.

Nutritional Information

Calories: 75, Total Fat: 3 g, Carbohydrates: 12 g, Protein: 1 g (per serving)

Vibrant plate of jicama and cucumber stacks, drizzled with lime dressing; a cool, refreshing summer dish. Save
Vibrant plate of jicama and cucumber stacks, drizzled with lime dressing; a cool, refreshing summer dish. | crumbnest.com

This simple but flavorful stack is perfect to refresh your appetizer menu any time of the year.

Recipe FAQ

→ What is the best way to slice the jicama and cucumber?

Use a sharp knife or mandoline to create thin, even slices for an attractive and easy-to-layer presentation.

→ Can I prepare the lime-chili dressing in advance?

Yes, the dressing can be whisked together ahead of time and refrigerated, but drizzle it just before serving to maintain freshness.

→ Are there flavor variations I can try with this dish?

Try adding thin radish or avocado slices between layers or swap chili powder for Tajín seasoning for a tangier twist.

→ What garnishes complement this stack well?

Chopped fresh cilantro and toasted sesame seeds add aromatic and crunchy accents, enhancing the overall texture and flavor.

→ How can this dish be served alongside meals?

It pairs wonderfully with grilled fish or tacos, offering a crisp, refreshing contrast to richer main dishes.

Jicama Cucumber Slice Stack

Crisp layers of jicama and cucumber paired with a zesty lime-chili dressing offer a light, refreshing starter.

Prep duration
15 min
Cook duration
1 min
Complete duration
16 min
Created by Chloe Martin


Skill Level Easy

Heritage International

Output 4 Portions

Dietary considerations Plant-Based, No Dairy, No Gluten, Low-Carbohydrate

Components

Vegetables

01 1 medium jicama, peeled and thinly sliced
02 1 large cucumber, thinly sliced

Dressing

01 2 tablespoons fresh lime juice
02 1 tablespoon olive oil
03 ½ teaspoon chili powder
04 ¼ teaspoon sea salt
05 ¼ teaspoon freshly ground black pepper

Garnish

01 2 tablespoons chopped fresh cilantro
02 1 teaspoon toasted sesame seeds (optional)

Directions

Phase 01

Prepare and arrange vegetables: Arrange the jicama and cucumber slices in alternating layers on a serving platter or stack them individually for each serving.

Phase 02

Make the dressing: In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and black pepper until well combined.

Phase 03

Dress the stacks: Drizzle the dressing evenly over the arranged jicama and cucumber layers.

Phase 04

Add garnish: Sprinkle with chopped cilantro and toasted sesame seeds, if desired.

Phase 05

Serve: Serve immediately as a refreshing appetizer or side.

Tools needed

  • Sharp knife or mandoline
  • Cutting board
  • Small mixing bowl
  • Whisk

Allergy details

Review each component for potential allergens and seek medical guidance if you're uncertain about ingredients.
  • Contains sesame if sesame seeds are used. Verify ingredient labels for allergens.

Nutritional information (each portion)

These values are approximate guides only and shouldn't replace professional medical consultation.
  • Energy: 75
  • Fats: 3 g
  • Carbohydrates: 12 g
  • Proteins: 1 g