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Carrot, Orange, and Jicama Salad

Like a cross between a potato and an apple, jicama (hick-ah-mah) is a sweet-crunchy addition to this healthy salad.

Servings

10 minutes

Total Time

$0.75

Cost per serving *

Temperature:	N/A
Serving size:	1 cup serving
Prep time:	10 minutes
Cook time:	N/A
Total time:	10 minutes
Equipment:	Medium bowl Small bowl
Utensils:	Mixing utensils for medium bowl and small bowl Mixing spoons for salad Measuring cups and spoons

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

Recipe PDF

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Ingredients

3 cups (one medium or two small) jicama, peeled and cut into small pieces

1 cup carrots, peeled and coarsely grated

2 cups oranges, cut into small pieces

2 teaspoons olive oil OR vegetable oil

2 tablespoons 100% orange juice

1 tablespoon honey

2 teaspoons lime juice

1/4 teaspoon salt

Instructions

Before you begin, wash your hands, surfaces, utensils, and produce.
In a large bowl, mix jicama, carrots, and oranges. Set aside.
In a small bowl, combine oil, orange juice, honey, lime juice, and salt. Mix until well-blended.
Pour dressing over the salad and stir lightly.
Serve immediately.

Tips

Jicama is often a seasonal ingredient found in the summer. If jicama is not available near you, try substituting 3 cups green Granny Smith apples, chopped into small pieces.
To prepare jicama, gently peel off brown outer skin using a peeler, as you would a potato.

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Ingredients