Recipe courtesy of Roberto Santibanez
Episode: Everyday Mexican
Jicama Salad
Total:
15 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Using a mandolin or very sharp knife, julienne the jicama, beets, and carrots and combine in a large bowl.

Slice off the ends of the oranges. Using a paring knife, remove the peel and pith from the oranges, following the curve of the fruit. Slice on either side of the membranes to remove the segments. Transfer the orange segments to the jicama mixture.

Squeeze enough juice from the membranes into a bowl, to make 1/4 cup. Whisk the lime juice into the orange juice. While whisking, drizzle in the oil to make smooth vinaigrette. Pour the vinaigrette over jicama mixture, toss to coat, and season with salt and pepper.

Transfer the jicama salad to a platter and sprinkle with the peanuts.

IDEAS YOU'LL LOVE

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Salmon Salad

Recipe courtesy of Ina Garten

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Herb Potato Salad

Recipe courtesy of Ina Garten

Crunchy Avocado Salad

Recipe courtesy of Bobby Flay

Mustard Chicken Salad

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking