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.
- 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
- 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.