Jicama, a native Mexican root vegetable, is common in Latin and Asian cuisine but is less well known in the U.S. It’s worth seeking out for its impressive nutrient profile, and it’s also low in calories and high in fiber. A perfect accompaniment to Mexican dishes, this salad brings a bright crunch to any meal.
1 large jicama (approximately 1 pound)
2 large oranges, peeled and segmented
1 teaspoon of zest from an orange or lime
¼ cup red onion, sliced
½ cup cilantro, chopped
Juice of 1 lime
¼ teaspoon ancho chili powder
- Peel and segment the oranges with a paring knife. Squeeze the empty membranes over a large bowl to release the juices.
- Trim the top and bottom of the jicama and peel its tough brown skin. Cut jicama into matchstick-size pieces.
- Add jicama, onions, zest, lime juice, cilantro, and ancho chili powder to the bowl with the orange segments. Toss well.
- Serve immediately or refrigerate for several hours.
In addition to the oranges, you can also add grapefruit. You can also use blood oranges when they are in season.