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.
What a nice winter pick-me-up. Jicama is just one of those way-underused ingredients. It’s clean and crunchy. Looks great! đŸ™‚
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!
I can attest to the jicama salad and the cut glove. Two of my Sur La Table favorites.
Thank you Karen. I’m still loving that class I took. Good stuff.
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
Thanks Sam.
That salad sounds delicious and light! And your mandolin is way cooler than my little guy.
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.
I always forget about jicama. We can usually find it here too. Great recipe,
Thank you Debra
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
It’s so good to hear from you Jaime! And I had forgotten about those seeds! They grew for me, so enjoy!
I have never really cooked with jicama but I should! I love how crunchy it is! This looks so light and refreshing!
One of these days I’ll make the Mexican sheet food treat. It’s the first time I had jicama and fell in love.
Always looking for new salad recipes, Lea Ann. This one sounds refreshing. That mandolin looks lethal!
Thank you Barb.
Love the sound of this salad! Thank you for sharing and making my brisket recipe. Hugs!
That brisket recipe was a HIT! Everyone raved. Thanks for the recipe Yvette.
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.