Mexican Jicama Salad
- Ready In:
- 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
- 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.
Questions & Replies
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The jicama here is never good quality and for most recipes I substitute parsnips which is what I did here, too. Not as crunchy but at the least the quality of the dish is better. I also substituted some golden beets and the red beets were grated separately so they wouldn't bleed onto the other ingredients. Fresh 'cara cara' oranges replaced canned mandarins because I wanted to stay all fresh with this salad. Sunflower seeds for peanuts since someone in this household used the latter to make peanut butter. Reviewed for Veg Tag January.
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