Filipino Singkamas Salad (Jicama Salad)

Filipino Singkamas Salad is light, refreshing, and delicious salad that pairs well with meat, fried fish or smoked fish like tinapa flakes.

Singkamas is a Filipino term for Jicama. This salad is also referred to as atcharang singkamas.

What is singkamas (jicama)

Singkamas is a root vegetable crop with light brown exterior and the interior is white with a crisp, juicy and crunchy texture.

It can be eaten raw or used in cooking or salad. In the Philippines, we love to eat it raw as a snack.

Singkamas should be peeled before eating. It is eaten plain, with salt or vinegar and fish sauce. When you bite into it, you’ll make a muffled sound similar to an apple.

The Philippine singkamas has a thinner peel and much sweeter interior than the one sold here in the US.

If I am right, the ones sold here are more matured. Also, I like the smaller singkamas compared to the bigger ones.

How to eat plain singkamas

When I was growing up, I thought singkamas was a fruit and that’s probably a good thing.

My mom never had to force us to eat it. I usually peeled 3 small cold jicama, cut into cubes and dipped in a mixture of vinegar and fish sauce.

Yes, vinegar and fish sauce and it was delicious. Not so adventurous, use salt or just eat it plain.

How to make filipino singkamas salad video

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Recipe

Easy Filipino Singkamas Salad

Filipino Singkamas Salad is light, refreshing, and delicious salad that pairs well with meat fried or smoked fish like tinapa flakes.

5 from 1 vote

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Course: Salad

Cuisine: Asian, Filipino

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 2

Calories: 183kcal

Ingredients

• 1 small singkamas jicama, peeled and julienned
• 1 medium tomato cut into cubes
• ½ cup cilantro cut
• ½ cup whole corn
• ¼ cup red onion chopped
• ¼ cup carrot julienned
• 1 tablespoon ginger julienned
• ¼ cup red or green bell pepper

Sauce

• 4 tablespoons white vinegar
• 2 teaspoons white sugar
• ½ teaspoon salt or ½ teaspoon fish sauce
• ½ teaspoon ground pepper
• 2 tablespoons tinapa flakes smoked fish, optional

US Customary - Metric

Instructions

• Chopped and combine all the vegetables and place in a bowl.
• In a cup, make the sauce. Combine vinegar, sugar, salt or fish sauce and ground pepper. Mix well.
• Pour sauce over vegetable.
• It is best serve when cold. Place in the fridge for ½ an hour.
• Also, if you like, you can add tinapa flakes. Enjoy!

Notes

Since I am making a small amount of salad, it is OK to combine vinegar and sugar. Otherwise, make a syrup. In a small pot over medium heat, add vinegar and sugar. Bring to a boil until sugar is dissolved. Turn off heat and let it cool before pouring over vegetables.

Nutrition

Calories: 183kcal | Carbohydrates: 41g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 613mg | Potassium: 781mg | Fiber: 18g | Sugar: 14g | Vitamin A: 4108IU | Vitamin C: 102mg | Calcium: 51mg | Iron: 2mg