Appetizer: Mexico – Ensalada De Jícama (Jicama Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 medium jicama (about 1 1 / 2 lb (680 g)), peeled and cut into thin matchsticks
1 large English cucumber, seeded and cut into thin matchsticks
2 oranges, segmented, plus 2 tbsp (30 ml) reserved juice and 1 tsp (5 ml) zest
6 radishes, thinly sliced
1 / 4 small red onion, very thinly sliced
1 / 3 cup (40 g) toasted pepitas (pumpkin seeds)
2 tbsp (8 g) chopped fresh cilantro
2 tbsp (8 g) chopped fresh mint
1 small serrano chile, seeded and minced (optional)
3 tbsp (45 ml) fresh lime juice
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (7 g) honey or agave syrup
1 tsp (5 ml) Tajín or mild chili powder
1 / 4 tsp (1.25 ml) ground cumin
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
Freshly ground black pepper to taste

Show original ingredient measurements

1 medium jicama (about 1 1 / 2 lb / 680 g), peeled and cut into thin matchsticks
1 large English cucumber, seeded and cut into thin matchsticks
2 oranges, segmented, plus 2 tbsp (30 ml) reserved juice and 1 tsp zest
6 radishes, thinly sliced
1 / 4 small red onion, very thinly sliced
1 / 3 cup (40 g) toasted pepitas (pumpkin seeds)
2 tbsp (8 g) chopped fresh cilantro
2 tbsp (8 g) chopped fresh mint
1 small serrano chile, seeded and minced (optional)
3 tbsp (45 ml) fresh lime juice
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (7 g) honey or agave syrup
1 tsp Tajín or mild chili powder
1 / 4 tsp ground cumin
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Segment the oranges over a bowl to catch the juices; reserve 2 tbsp (30 ml) juice and 1 tsp (5 ml) zest. Set segments aside.
Whisk together lime juice, reserved orange juice, orange zest, honey, chili powder, cumin, salt, and a few grinds of black pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine jicama, cucumber, radishes, red onion, cilantro, mint, and serrano (if using).
Pour the dressing over the mixture and toss to coat. Let sit 10–15 minutes to lightly marinate and soften.
Fold in the orange segments and toasted pepitas. Taste and adjust salt, pepper, or lime as desired.
Serve chilled as a bright, crunchy counterpoint to the rich Carne Asada Fries.

Segment the oranges over a bowl to catch the juices; reserve 2 tbsp juice and 1 tsp zest. Set segments aside.
Whisk together lime juice, reserved orange juice, orange zest, honey, chili powder, cumin, salt, and a few grinds of black pepper. Slowly whisk in olive oil until emulsified.
In a large bowl, combine jicama, cucumber, radishes, red onion, cilantro, mint, and serrano (if using).
Pour the dressing over the mixture and toss to coat. Let sit 10–15 minutes to lightly marinate and soften.
Fold in the orange segments and toasted pepitas. Taste and adjust salt, pepper, or lime as desired.
Serve chilled as a bright, crunchy counterpoint to the rich Carne Asada Fries.