Recipe by magpie diner
I couldn't say if this is authentic Mexican or not, but it's tasty, crisp and fresh. Basic idea came from a web site I was on about mexican cooking. Pull out your mandolin slicer or food processor to make quick work of the chopping.
Top Review by Cadillacgirl
We didn't really love this salad even though I really wanted to since I love all the component parts. I think the dressing maybe needed some extra zip and maybe if the beets and carrrots had been roasted to bring out more of their sweetness. Thanks for the idea! Made for ZWT 8
- 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
- 1⁄4 cup unsalted peanuts, coarsely chopped
Directions See How It's Made
- Julienne the jicama, beets, and carrots. Mix together in a large bowl.
- Drain the mandarin oranges, reserving liquid. Add the orange segments to the jicama mixture.
- 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.
- Pour the vinaigrette over jicama mixture. Add in the cilantro and toss to coat. Season to taste with salt and pepper.
- Transfer the salad to a platter or serving bowl and sprinkle with the peanuts.