Carrot, Jicama and Orange Salad
Notes
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.
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
¼ teaspoon salt
Instructions
- In a medium bowl, mix jicama, carrots, and oranges.
- In a small bowl, combine oil, orange juice, honey, lime juice, and salt. Mix well.
- Pour over the salad and stir lightly.
- Serve immediately.
- 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.
Comment
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.
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.
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.
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.