Skip to main content

Carrot, Jicama and Orange Salad

Photo of Carrot, Jicama and Orange Salad
Prep time: 20 minutes
Makes: 4 Cups
Nutrition Facts: View label


3 cups cut jicama (1/4x1-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 1/2 orange)
1 Tablespoon honey or packed brown sugar
2 teaspoons lime juice (juice from about 1/2 lime)
¼ teaspoon salt


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


  • 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.
  • No jicama? Use apple, turnip or parsnip instead.


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.

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

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.

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 .

You might also like...

Recipes A-Z

Photo of Roasted Honey Mustard Brussels Sprouts

Roasted Honey Mustard Brussels Sprouts

10 minutes
10 minutes
2 Cups
Recipe Image for Succotash


15 minutes
30 to 45 minutes
5 1/2 cups
Steel Cut Oats Recipe Image

Stovetop Steel Cut Oats

5 minutes
20 to 25 minutes
3 cups
Photo of Melon and Mint

Melon and Mint

15 minutes
6 cups