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 (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

Directions

  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.

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.
  • 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)

Fruit Shake 1 (with yogurt)
Photo of Fruit Shake 1 (with yogurt)

Fruit Shake 1 (with yogurt)

A delicious homemade fruit-flavored shake for breakfast, snack, or on the go!
Prepare:
5 minutes
Makes:
5 cups
Eggplant Omelet (Tortang Talong)
Image of eggplant omelet

Eggplant Omelet (Tortang Talong)

A delicious Filipino dish of baked eggplant dipped in egg and cooked in a skillet. Try it for any meal!
Prepare:
20 to 30 minutes
Cook:
10 minutes
Makes:
2 servings
Peanut Butter Cereal Bars
Photo of Peanut Butter Cereal Bars

Peanut Butter Cereal Bars

Whole grain oats, peanut butter, and dried fruit make a crispy, chewy treat that is great for on the go.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
16 bars (2x2-inch)
Stovetop Bulgur
Recipe Image for Stovetop Bulgur

Stovetop Bulgur

Nutrient-rich whole grain with a light and nutty flavor and a chewy texture.
Cook:
15 minutes
Makes:
3 cups
Red Wine Vinaigrette
image of Red Wine Vinaigrette

Red Wine Vinaigrette

A combination of Italian spices, bright vinegar, and tangy mustard make this a great dressing to use in a variety of dishes.
Prepare:
10 minutes
Makes:
1/2 cup
Kale Salad
Photo of Kale Salad

Kale Salad

A simple sweet and savory salad that is a great make-ahead meal.
Prepare:
15 minutes
Makes:
10 cups