Fresh and colorful salad with a tangy homemade dressing!
Carrot, Jicama and Orange Salad
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
- Wash hands with soap and water.
- Rinse or scrub fresh fruits and vegetables under running water before preparing.
- In a large bowl, mix jicama, carrot and orange.
- In a small bowl or jar with a tight lid, combine oil, orange juice, honey, lime juice and salt. Mix or shake well.
- Pour dressing over the salad and stir lightly.
- Serve right away.
- 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.
You might also like...
Savory Yogurt Spread
Savory Yogurt Spread
A thick and creamy herbed yogurt spread that is great on wraps or for dipping veggies and pita.
Prepare:
5 minutes
Makes:
½ cup
Baked Cauliflower Tots
Baked Cauliflower Tots
Cauliflower Tots are cheesy and kid-approved! They are sure to become your favorite side dish or snack.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
15 tots
Watermelon Salsa
Watermelon Salsa
Enjoy this unique salsa as a sweet, tangy and fresh snack or as a topping for tacos or fish.
Prepare:
15 minutes
Makes:
2 cups
Jollof Rice
Jollof Rice
This flavorful variation of a West African favorite includes brown rice, tomatoes, onions, peppers, broth and seasonings. Thanks to the OSU Extension African Heritage Work Group for this recipe.
Prepare:
10 minutes
Cook:
55 to 60 minutes
Makes:
8 to 9 cups
Mashed Turnips and Potatoes
Mashed Turnips and Potatoes
A creamy blend of root vegetables mashed and flavored with sour cream and garlic.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
3 cups
French Toast
French Toast
A simple breakfast that everyone will love. Top with your favorite fruits or sauces.
Prepare:
5 minutes
Cook:
5 minutes
Makes:
4 slices
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.
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.