Skip to main content

Carrot, Jicama and Orange Salad

Fresh and colorful salad with a tangy homemade dressing!
Photo of Carrot, Jicama and Orange Salad
Prep time: 20 minutes
Makes: 4 Cups
Nutrition Facts: View label

Ingredients

3 cups cut jicama (¼x1-inch sticks)
1 cup coarsely grated carrot
2 cups bite-sized orange segments (any type)
2 teaspoons vegetable oil
2 Tablespoons orange juice (juice from about ½ orange)
1 Tablespoon honey or packed brown sugar
2 teaspoons lime juice (juice from about ½ lime)
¼ teaspoon salt

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh fruits and vegetables under running water before preparing.
  3. In a large bowl, mix jicama, carrot and orange.
  4. In a small bowl or jar with a tight lid, combine oil, orange juice, honey, lime juice and salt. Mix or shake well.
  5. Pour dressing over the salad and stir lightly.
  6. Serve right away.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Want to use canned mandarin oranges? One 10.5 oz. can equals 1 cup of orange segments.
  • Honey is not recommended for children under 1 year old.
  • Freeze extra lime juice to use later.
  • No jicama? Use apple, turnip or parsnip instead.

Comments

I made this without oil and also added a bit of shredded raw beet. The beet colored the whole salad a bright beet color. One kid that sampled it called it 'carrot candy salad' which helped others want to try it. I called it 'root vegetable salad' since with the beets it has three root veggies.

I made this with a crisp apple instead of jicama and we liked it alot. Maybe not as crunchy as jicama, but the salad was nice and refreshing. I think it would have been even better with some cilantro. I did try a sprinkle of cayenne on my portion, which I liked .

Carrot, jicama and orange salad is a great salad, so refreshing and great on summer days. The carrot and jicama is so crunchy and sweet and then you add the orange and it is even sweeter. I have used this recipe with many different groups and most really enjoy it. Lately the children have been really enjoying it with a sprinkle of tajin on top.

Jicama is often one of the vegetable snacks students get during the school day as part of the Fresh Fruit & Vegetable Program (FFVP). So, I made this recipe in my cooking & nutrition ed classes to show one way jicama can be used in a recipe. Kids really enjoyed it!
Cilantro is a great addition to this recipe as well.

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.

You might also like...

Recipes A to Z (without photos)

Magical Fruit Salad
Footed glass dish with a creamy fruit salad. 

Magical Fruit Salad

This 3 ingredient fruit salad is a fun and delicious way to add more fruit to your day!
Prepare:
15 minutes
Makes:
4 cups
Simple Sautéed Mushrooms
Photo of Simple Sautéed Mushrooms

Simple Sautéed Mushrooms

Prepare:
7 minutes
Cook:
10 to 15 minutes
Makes:
4 Servings
Fish Stew
Bowl of soup with cubed vegetables and fish topped with parsley.

Fish Stew

Enjoy this easy and delicious recipe that boasts a flavorful broth to complement your favorite white fish. Serve with whole grain bread for a satisfying meal.
Prepare:
20 minutes
Cook:
45 minutes
Makes:
6 cups
Savory Turnips
Bowl of browned turnips with parsley.

Savory Turnips

Hearty and tender root veggies cooked in a savory broth and finished with zesty lemon and fresh herbs.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
3 Cups
Tofu "Egg" Salad
Creamy tofu mix served on bread with lettuce.

Tofu "Egg" Salad

A great make-ahead lunch idea with crunchy celery and a creamy dressing.
Prepare:
20 minutes
Makes:
1 Cup
Stovetop Farro
Bowls of cooked farro.

Stovetop Farro

A slightly nutty-tasting grain with a tender chewy texture packed with nutrients.
Prepare:
5 minutes
Cook:
35 to 45 minutes
Makes:
2 ½ cups
Was this page helpful to you?