Oregon State University OREGON STATE UNIVERSITY

Carrot, Jicama and Orange Salad

Photo of Carrot, Jicama and Orange Salad
Prep time: 15 minutes
Makes: 4 cups
Nutrition Facts: View Label(s)
NotesVideo

Recipe Notes

  • Want to use canned mandarin oranges instead? One 10.5 oz. can equals 1 cup of mandarin oranges.
  • Honey is not recommended for children under 1 year old.
  • Freeze extra lime juice to use later.

 

 

Kid friendly

Ingredients

3 cups
jicama, peeled and cut into small pieces (about 1 small jicama)
1 cup
carrots, peeled and coarsely grated (about 2 medium carrots)
2 cups
oranges, peeled and cut into small pieces (about 2 small oranges)
2 teaspoons
oil
2 Tablespoons
orange juice (juice from 1/4 orange)
1 Tablespoon
honey
2 teaspoons
lime juice
1⁄4 teaspoon
salt

Directions

  1. In a medium bowl, mix jicama, carrots, and oranges.
  2. In a small bowl, combine oil, orange juice, honey, lime juice, and salt. Mix well.
  3. Pour over the salad and stir lightly.
  4. Serve immediately.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Want to use canned mandarin oranges instead? One 10.5 oz. can equals 1 cup of mandarin oranges.
  • Honey is not recommended for children under 1 year old.
  • Freeze extra lime juice to use later.
Last updated: 08/28/17

3 Comments for "Carrot, Jicama and Orange Salad"

Oh my! This is now a favourite salad! Will make this again.

We have made this recipe many time we love it, but we left out the honey and the olive oil and insted we added some chilli powder and the kids love it.

This salad is great without vegetable oil, too!  I have also substituted turnips for jicama (since they are also white, sweet, and crunchy) and I can grow them in a garden.

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