Posted By Ingrid Turner on Apr 27, 2014 in Appetizers, Cinco de Mayo Recipes, Ethnic Foods, Featured, Fruit & Vegetables, Holidays & Events, How To Cook, Mexican Food Recipes, Salads, Salads, Side Dishes, Vegan, Vegetarian, Veggies | 0 comments

Jicama Salad is a refreshing and healthy salad that pairs very well with most all Mexican or Latin-type entrées, especially now in early spring to liven things up.

How to Make Jicama Salad:

Type: Salad Recipe

Prep Time: 35 min
Yield: 6 servings

Ingredients:

1 medium-sized jicama – approximately 1 lb
3 cucumbers – peeled, seeded & halved lengthwise
4 medium-sized oranges
8 radishes – sliced thinly
1/3 cup + 1 tbsp fresh lime juice
salt & pepper – to taste
1 tsp chili pepper
1 small red onion – sliced as thinly as possible.
2 tbsp cilantro – minced
1/2 tsp paprika

Instructions:

Peel jicama, cut in half lengthwise and cut into matchstick strips about 1/4 inch wide.
Cut ends off of cucumbers and cut into 1/4 inch wide strips, similar to jicama.
Peel oranges, remove any of the white pith, then cut off tips of each segment. Cut each segment in thirds.
Into a large salad serving bowl, place jicama, oranges, radishes, cucumbers and onion tossing gently.
Add in lime juice and allow salad to stand for about 15 min. Gently mix salad to coat vegetables with accumulated juices.
Sprinkle with salt and pepper, chili pepper, cilantro and paprika.

This salad can be made ahead without the lime juice or spices, which then can be added about 20 minutes prior to serving.

This recipe for How To Make Jicama Salad is a bit crunchy, spicy and very pretty to look at.