Cooking for Wellness

Jicama and Orange Salad with Mint

May. 23, 2016

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.

jicama orange saladServes

  • 8


  • 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
  • Salt
  • 8 mint leaves, thinly slivered


  1. In a medium bowl, combine jicama, carrots and oranges.
  2. In a small bowl, combine olive oil, orange juice, honey and lime juice. Add salt to taste. Whisk the dressing.
  3. Pour dressing over jicama mixture. Toss to coat. Serve immediately or chill.
  4. Top with mint leaves before serving.


The New American Plate cookbook