Mexican Jicama Salad Recipe

Name: Mexican Jicama Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large jicama, peeled; 2 large beets, trimmed and peeled; 2 large carrots, peeled and cut into 3-inch lengths; 1 (284 ml) can mandarin orange segments (believe that's about a 10 oz tin); 2 limes; 3 tablespoons olive oil; 2 tablespoons fresh cilantro, finely chopped; salt; pepper; 1/4 cup unsalted peanuts, coarsely chopped

Servings: persons

1
Julienne the jicama, beets, and carrots. Mix together in a large bowl.
2
Drain the mandarin oranges, reserving liquid. Add the orange segments to the jicama mixture.
3
Remove the zest of 1 lime and set aside. Juice the limes, which should yield about 3 tablespoons Whisk up the lime juice and the zest with 1/4 cup of the mandarin orange liquid. While whisking, drizzle in the oil to make smooth vinaigrette. You could get away with a little less oil here if that's a concern. Check the flavour of the vinaigrette; if it's too sour for your tastes, add a little honey or agave nectar to take the lime edge off.
4
Pour the vinaigrette over jicama mixture. Add in the cilantro and toss to coat. Season to taste with salt and pepper.
5
Transfer the salad to a platter or serving bowl and sprinkle with the peanuts.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 large jicama, peeled, 2 large beets, trimmed and peeled, 2 large carrots, peeled and cut into 3-inch lengths, 1 (284 ml) can mandarin orange segments (believe that's about a 10 oz tin), and more.

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

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

That's it — enjoy your meal!

Mexican Jicama Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions