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

Jicama, Orange, and Coriander Salad – a delicious recipe with oranges, jicama, red onion, fresh coriander sprigs, lemon juice, salt. Easy to follow and perfect for any occasion.

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
6781 kcal
Category
Salads

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Jicama, Orange, and Coriander Salad

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