Jicama Salad

1. 1

   Using a mandolin or very sharp knife, julienne the jicama, beets, and carrots and combine in a large bowl.

2. 2

   Slice off the ends of the oranges.

3. 3

   Using a paring knife, remove the peel and pith from the oranges, following the curve of the fruit.

4. 4

   Slice on either side of the membranes to remove the segments.

5. 5

   Transfer the orange segments to the jicama mixture.

6. 6

   Squeeze enough juice from the membranes into a bowl, to make 1/4 cup.

7. 7

   Whisk the lime juice into the orange juice.

8. 8

   While whisking, drizzle in the oil to make smooth vinaigrette.

9. 9

   Pour the vinaigrette over jicama mixture, toss to coat, and season with salt and pepper.

10. 10

    Transfer the jicama salad to a platter and sprinkle with the peanuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.