How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Jicama, Orange, and Coriander Salad?

You need 7 ingredients. The key ingredients include: 4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice, 12 ounces jicama, peeled and cut into 2- by 1/2- by 1/4-inch sticks, 1/2 small red onion, sliced thin lengthwise, 1/4 cup minced fresh coriander sprigs, and more.

Is Jicama, Orange, and Coriander Salad suitable as salads?

Yes, Jicama, Orange, and Coriander Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Jicama, Orange, and Coriander Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Jicama, Orange, and Coriander Salad Recipe

Name: Jicama, Orange, and Coriander Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice; 12 ounces jicama, peeled and cut into 2- by 1/2- by 1/4-inch sticks; 1/2 small red onion, sliced thin lengthwise; 1/4 cup minced fresh coriander sprigs; 1 tablespoon fresh lemon juice, or to taste; 3/4 teaspoon salt, or to taste; 40 pine nuts (2 slightly rounded teaspoons), toasted until golden

Fresh, crisp and full of flavor — this Jicama, Orange, and Coriander Salad is a must-try. Made with oranges, jicama, red onion and fresh coriander sprig…

This Jicama, Orange, and Coriander Salad relies on simple, everyday ingredients such as salt, or to taste. It comes together quickly and makes 4 servings, at about 6781 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice
12 ounces jicama, peeled and cut into 2- by 1/2- by 1/4-inch sticks
1/2 small red onion, sliced thin lengthwise
1/4 cup minced fresh coriander sprigs
1 tablespoon fresh lemon juice, or to taste
3/4 teaspoon salt, or to taste
40 pine nuts (2 slightly rounded teaspoons), toasted until golden

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Quick Info

Servings
4 servings
Calories
6781 kcal
Category
Salads

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