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Home > Mexican Southwest Recipes > Jicama and Orange Salad

Jicama and Orange Salad

February 7, 2015 By Lea Ann Brown 19 Comments

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Recipe for Jicama Salad

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.

Cut resistant glove to use with mandolin

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.

Recipe for Jicama Salad
Print
Jicama and Orange Salad
Prep Time
20 mins
Total Time
20 mins
 
Cuisine: Mexican
Servings: 4
Author: Sur la Table
Ingredients
  • 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
Instructions
  1. In a large bowl, combine the orange with onion and jicama and toss until well combined.
  2. 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.
  3. 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.
  4. To serve: Transfer to a platter or bowl and serve cold.

 

Jicama and Orange Salad…It’s what’s for a Side Dish.

 

Related posts:

Mexican Corn Salad Recipe with Citrus Aioli
Mexican Shrimp Rice Bowl with Warm Smoky Tomato Salsa
Arugula Salad with Truffle Vinaigrette

Filed Under: Mexican Southwest Recipes, Salads

Reader Interactions

Comments

  1. adam j. holland says

    February 7, 2015 at 3:07 pm

    What a nice winter pick-me-up. Jicama is just one of those way-underused ingredients. It’s clean and crunchy. Looks great! đŸ™‚

    Reply
  2. Susan says

    February 7, 2015 at 3:31 pm

    I’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!

    Reply
  3. Karen Harris says

    February 7, 2015 at 4:23 pm

    I can attest to the jicama salad and the cut glove. Two of my Sur La Table favorites.

    Reply
    • Lea Ann Brown says

      February 12, 2015 at 6:36 am

      Thank you Karen. I’m still loving that class I took. Good stuff.

      Reply
  4. Sam @ My Carolina Kitchen says

    February 8, 2015 at 5:41 am

    I 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

    Reply
    • Lea Ann Brown says

      February 12, 2015 at 6:36 am

      Thanks Sam.

      Reply
  5. Vickie says

    February 8, 2015 at 7:12 am

    That salad sounds delicious and light! And your mandolin is way cooler than my little guy.

    Reply
    • Lea Ann Brown says

      February 12, 2015 at 6:36 am

      I 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.

      Reply
  6. Debra says

    February 8, 2015 at 3:20 pm

    I always forget about jicama. We can usually find it here too. Great recipe,

    Reply
    • Lea Ann Brown says

      February 12, 2015 at 6:35 am

      Thank you Debra

      Reply
  7. Jaime, the German granddaughter says

    February 9, 2015 at 7:14 am

    Hi 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

    Reply
    • Lea Ann Brown says

      February 12, 2015 at 6:35 am

      It’s so good to hear from you Jaime! And I had forgotten about those seeds! They grew for me, so enjoy!

      Reply
  8. Heather says

    February 13, 2015 at 7:29 am

    I have never really cooked with jicama but I should! I love how crunchy it is! This looks so light and refreshing!

    Reply
    • Lea Ann Brown says

      February 19, 2015 at 7:12 am

      One of these days I’ll make the Mexican sheet food treat. It’s the first time I had jicama and fell in love.

      Reply
  9. Barb Behmer says

    February 13, 2015 at 10:52 am

    Always looking for new salad recipes, Lea Ann. This one sounds refreshing. That mandolin looks lethal!

    Reply
    • Lea Ann Brown says

      February 19, 2015 at 7:13 am

      Thank you Barb.

      Reply
  10. Yvette (Muy Bueno) says

    February 14, 2015 at 11:40 am

    Love the sound of this salad! Thank you for sharing and making my brisket recipe. Hugs!

    Reply
    • Lea Ann Brown says

      February 19, 2015 at 7:14 am

      That brisket recipe was a HIT! Everyone raved. Thanks for the recipe Yvette.

      Reply
  11. Liz says

    April 2, 2015 at 5:12 am

    I 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.

    Reply

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Lea Ann of Cooking on the Ranch
I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook & passionate about the art of cooking & entertaining, you'll find plenty of inspiration for reliable, approachable recipes. [read more]

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