Jicama looks like a brown turnip, but has a juicy white flesh. It adds crispness to salads, slaws and stir-fry or crudite dishes. Select firm, unblemished jicama that feel heavy. Store whole jicama in the refrigerator for up to two weeks. Once peeled, wrap tightly and use within a few days. This light and refreshing salad is finished with a citrus-honey dressing, which balances spicier dishes on your menu.
- 1 medium jicama (about 3/4 lb.), peeled and cut into 1 1/2-inch-long matchsticks (about 3 cups, sliced)
- 1 cup shredded carrots
- 2 small navel oranges, peeled and sliced
- 1/2 tbsp olive oil (can substitute canola or walnut oil)
- 2 tbsp orange juice
- 1 tbsp honey
- 1 tbsp lime juice
- 8 mint leaves, thinly slivered
- In a medium bowl, combine jicama, carrots and oranges.
- In a small bowl, combine olive oil, orange juice, honey and lime juice. Add salt to taste. Whisk the dressing.
- Pour dressing over jicama mixture. Toss to coat. Serve immediately or chill.
- Top with mint leaves before serving.