Ensalada Xek (Jicama and Mandarin Orange Salad)

Total Time
Prep 20 mins
Cook 0 mins

Refreshing salad served during a visit to Merida, Yucatan Peninsula, Mexico. Ingredients are sold in the Central Market in Merida in little bags that you take home and toss together. "Xek" in Maya means something like "hodge-podge".

Ingredients Nutrition

  • 1 12 lbs jicama, peeled and cut into julienne strips
  • 1 lime
  • 14 cup sour orange juice
  • 1 small cucumber, peeled, seeded and coarsely diced
  • 5 mandarin oranges, peeled, sectioned and seeds removed
  • 3 small dried chilies, finely chopped
  • 3 tablespoons cilantro, chopped
  • salt


  1. Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub liberally with lime juice. Cut jicama into julienne strips.
  2. Toss in a large bowl with the orange juice.
  3. Peel cucumber, seed and dice.
  4. Meanwhile, peel oranges and separate into sections, removing any seeds.
  5. Toss oranges and cucumber with jícama. Add chile and cilantro.
  6. Toss and check for seasonings. Refrigerate until ready to serve.


Most Helpful

What a GREAT find! The mix of orange, jicama, and especially cucumber in this salad was very nice. Only change was to use 1/8 tsp cayenne pepper in place of the diced peppers. This was perfect as I can't handle too much heat, but like a little bit. This salad has the same lightness and crunch as a coleslaw, only its more novel so it would be great for sharing with guests. It would be great alongside any number of Mexican dishes. Thanks, Celticevergreen.

averybird January 23, 2012

This is an excellent, fresh and healthy salad! It was a big hit at brunch.

antk8 April 06, 2008

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