Rinse the whole vegetable in cool water before cutting it to remove debris or dirt.

Lay the jicama on its side on a cutting board. Cut the top and bottom of the jicama.

Gently peel the skin off with a vegetable peeler.

Once the peeler snags the skin, sometimes you can pull it off with your hands.

If the skin is too tough use a sharp knife to slide under the skin, from top to bottom, and cut it off.

Make sure to cut off all of the skin.

You can cut it into slices.

Cut those slices vertically into batons.

Or cut into cubes by cutting the batons into squares.

You can also shred it on a box grater for salads.