Filipino Singkamas Salad is light, refreshing, healthy, delicious salad that pairs well with fried fish or meat 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.
Benefits of Singkamas
I just happened to google singkamas to check it’s nutrients and I was surprise to see it has many health benefits. For more information, go to Healthline.
As listed in Healthline, here are the benefits of eating singkamas.
- It is packed with vitamins and minerals.
- It is a good source of antioxidants.
- It can improve heart health.
- It can promote healthy bowel movement since it is high in fiber and water.
- Singkamas or Jimaca contains prebiotic fibers that is good for our gut bacteria.
- It contains antioxidants, fiber and prebiotics which can help reduce the risk of cancer.
- It is low in calories and may help with weight loss.
- It can be eaten raw or added in cooking.
Wow, I can’t believe all these nutrients derived from eating jimaca. Luckily, as a kid we ate so much of this.
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 this Easy Filipino Singkamas Salad
Try this Refreshing Healthy Salads
Mediterranean Kale Salad with Kalamata Olives and Feta
Korean Seasoned Bean Sprouts (Kongnamul Muchim)
- 1 small singkamas jicama, peeled and julienned
- 1 medium tomato cut into cubes
- ½ cup cilantro cut
- 1/2 cup whole corn
- ¼ cup red onion chopped
- ¼ cup carrot julienned
- 1 tablespoon ginger julienned
- ¼ cup red or green bell pepper
- 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
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Chopped and combine all the vegetables and place in a bowl.
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In a cup, make the sauce. Combine vinegar, sugar, salt or fish sauce and ground pepper. Mix well.
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Pour sauce over vegetable.
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It is best serve when cold. Place in the fridge for ½ an hour.
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Also, if you like, you can add tinapa flakes. Enjoy!
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.
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