This Jicama and Orange Salad is a breath of fresh air as we’re making our way through Winter. Crunchy, fresh and with red onions and oranges, it was a bright and refreshing side dish for these heavy duty flavored Beef Brisket Tacos.
It’s time I become more familiar with jicama. It’s always in our markets here in Denver, you don’t have to cook it, it peels easy, it easily absorbs flavors, and it’s a great side dish for all the Mexican food that seems to frequent our dinner table.
I learned how to make this salad using my mandolin at our recent Sur la Table cooking class. Through the class, I also learned that your hand makes a great mandolin guiding tool using this cut resistant glove made by Victornox. Taking it for a test drive, it worked like a charm. I’m here to say, I love my new glove as no hands were harmed while making this salad.
- Salad:
- 2 medium navel oranges cut into wedges
- 1/2 cup thin sliced red onions
- 1 medium jicama peeled and cut into 3 inch long matchsticks
- Dressing:
- 1/4 cup fresh orange juice
- 2 tablespoons vegetable oil
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon medium heat Ancho chile powder
- 1/2 cup coarsely chopped cilantro leaves
- salt and pepper to taste
- In a large bowl, combine the orange with onion and jicama and toss until well combined.
- For the dressing: In a medium bowl, whisk to combine the orange juice with the oil, cayenne, Ancho chile and cilantro. Taste and adjust seasoning with salt and pepper.
- Drizzle the dressing over the salad and toss until well coated. Taste and adjust seasoning with salt and pepper. Cover with plastic wrap, transfer t the refrigerator and allow to marinate for 1 - 2 hours.
- To serve: Transfer to a platter or bowl and serve cold.
Jicama and Orange Salad…It’s what’s for a Side Dish.
adam j. holland says
February 7, 2015 at 3:07 pmWhat a nice winter pick-me-up. Jicama is just one of those way-underused ingredients. It’s clean and crunchy. Looks great! đŸ™‚
Susan says
February 7, 2015 at 3:31 pmI’m drooling over your tacos! The cool salad sounds like the perfect counterpart. I love the crunch of jicama but haven’t used it much either. Now I need to get one of those gloves for my mandolin!
Karen Harris says
February 7, 2015 at 4:23 pmI can attest to the jicama salad and the cut glove. Two of my Sur La Table favorites.
Lea Ann Brown says
February 12, 2015 at 6:36 amThank you Karen. I’m still loving that class I took. Good stuff.
Sam @ My Carolina Kitchen says
February 8, 2015 at 5:41 amI am guilty of for forgetting about jicama and what a nice crunch it brings to dishes. This is a great winter salad/side dish to most anything, but I like how you’ve used it with Mexican.
Sam
Lea Ann Brown says
February 12, 2015 at 6:36 amThanks Sam.
Vickie says
February 8, 2015 at 7:12 amThat salad sounds delicious and light! And your mandolin is way cooler than my little guy.
Lea Ann Brown says
February 12, 2015 at 6:36 amI have to admit, I have a very small one that someone gave me, and at times I like it better than this big one. I’m just glad I have them. I use them often.
Debra says
February 8, 2015 at 3:20 pmI always forget about jicama. We can usually find it here too. Great recipe,
Lea Ann Brown says
February 12, 2015 at 6:35 amThank you Debra
Jaime, the German granddaughter says
February 9, 2015 at 7:14 amHi Lea Ann!! This looks like a perfect pair!! Hearty brisket with refreshing jicama slaw. What a great combo. I love jicama. I don’t like peeling them but the crunchy interior is well worth any struggles.
I was just thinking about you yesterday as I am beginning to sprout the seeds that you sent me a year ago when I won the lasagna gardening book and seeds from you. It is so exciting. are you on Instagram ?? because that has become my new addiction. Hugs-jaime
Lea Ann Brown says
February 12, 2015 at 6:35 amIt’s so good to hear from you Jaime! And I had forgotten about those seeds! They grew for me, so enjoy!
Heather says
February 13, 2015 at 7:29 amI have never really cooked with jicama but I should! I love how crunchy it is! This looks so light and refreshing!
Lea Ann Brown says
February 19, 2015 at 7:12 amOne of these days I’ll make the Mexican sheet food treat. It’s the first time I had jicama and fell in love.
Barb Behmer says
February 13, 2015 at 10:52 amAlways looking for new salad recipes, Lea Ann. This one sounds refreshing. That mandolin looks lethal!
Lea Ann Brown says
February 19, 2015 at 7:13 amThank you Barb.
Yvette (Muy Bueno) says
February 14, 2015 at 11:40 amLove the sound of this salad! Thank you for sharing and making my brisket recipe. Hugs!
Lea Ann Brown says
February 19, 2015 at 7:14 amThat brisket recipe was a HIT! Everyone raved. Thanks for the recipe Yvette.
Liz says
April 2, 2015 at 5:12 amI need to invest in one of those gloves! We keep our knives super sharp, and I’m always afraid I’m going to slip and cut myself.