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 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

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.

No additional tips available.

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

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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.

Mexican Jicama Salad

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