How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Oysters with Spicy Jicama Salad?

You need 9 ingredients. The key ingredients include: 1/2 cup bottled chili sauce, 5 tablespoons rice vinegar, 1 10- to 12-ounce jicama, peeled, cut into matchstick-size strips (about 2 1/2 cups), 1/4 cup chopped fresh mint, and more.

Is Oysters with Spicy Jicama Salad suitable as seafood?

Yes, Oysters with Spicy Jicama Salad falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Oysters with Spicy Jicama Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Oysters with Spicy Jicama Salad Recipe

Name: Oysters with Spicy Jicama Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup bottled chili sauce; 5 tablespoons rice vinegar; 1 10- to 12-ounce jicama, peeled, cut into matchstick-size strips (about 2 1/2 cups); 1/4 cup chopped fresh mint; 1/4 cup chopped fresh cilantro; 2 tablespoons sugar; 1 tablespoon minced peeled fresh ginger; 1 teaspoon minced seeded serrano or jalapeno chili; 12 fresh oysters, shucked

Fresh, crisp and full of flavor — this Oysters with Spicy Jicama Salad is a must-try. Made with chili sauce, rice vinegar, jicama and fresh mint. Easy s…

This Oysters with Spicy Jicama Salad relies on simple, everyday ingredients such as bottled chili sauce, rice vinegar, chopped fresh mint and chopped fresh cilantro. It comes together quickly and makes 4 servings, at about 39 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1/2 cup bottled chili sauce
5 tablespoons rice vinegar
1 10- to 12-ounce jicama, peeled, cut into matchstick-size strips (about 2 1/2 cups)
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
1 teaspoon minced seeded serrano or jalapeno chili
12 fresh oysters, shucked

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Quick Info

Servings
4 servings
Calories
39 kcal
Category
Seafood

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