Name: Singkamas Salad
Ingredients: singkamas (jicama); white vinegar; salt (asin)

Why it works: Jicama and vinegar work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 41 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Singkamas Salad

Ingredients

singkamas (jicama)
white vinegar
salt (asin)

Directions

Prepare

Peel jicama.
Slice the peeled jicama into thin slices.

Dress and chill

Add the vinegar and sprinkle with salt.
Refrigerate and serve cold.

Nutrition, whole recipe (rough)

49Calories

1 gProtein

0 gFat

11 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Jicama	1 cup (120g)	46
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Jicama + vinegartop 13% of all pairs

Smell alikemoderate

Cooked together41 recipes

Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Singkamas (jicama): Provides the crisp, juicy, mildly sweet body of the salad.
White vinegar: Adds acidity that sharpens the flavor and brightens the crisp jicama.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.