Wash and scrub the jicama under running water. Pat dry. Transfer the jicama to a cutting board and trim off the ends.
Peel the jicama using a swivel peeler if you have a good one that can handle tougher skin. Or, use a knife to peel the jicama. The papery skin can get stuck in some vegetable peelers.
Slice the peeled jicama in half from top to bottom (lengthwise). Cut each half into ¼-inch half-moon pieces.
To make jicama sticks, cut the half-moons into ¼-inch sticks. You can stack a few half-moons on top of each other if you want. Jicama sticks can be enjoyed raw as a snack and added to veggie platters or used for jicama fries.
For a large dice, cut those sticks into cubes. For a smaller dice, make thinner matchsticks (cut them in half lengthwise) and then cut them into tiny cubes. Small jicama cubes are great for salsas.
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Notes
Whole jicama can be stored at room temperature, such as on your counter in a cool, dry place until you cut it.
Cut jicama should be wrapped tightly in plastic wrap or stored in a tightly sealed bag (like a Stasher bag) to stay fresh. An airtight bag is best for jicama that's been cut into sticks or cubes. Keep in the refrigerator for up to 2 weeks.