| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 pound jicama (about 1 large), peeled
- 2 large beets, trimmed and peeled
- 2 large carrots, peeled and cut into 3-inch lengths
- 2 large navel oranges
- 3 to 4 tablespoons freshly squeezed lime juice (about 2 to 3 limes)
- 2 to 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup unsalted peanuts, toasted and coarsely chopped
Instructions
- Using a mandolin or very sharp knife, julienne the jicama, beets, and carrots and combine in a large bowl.
- Slice off the ends of the oranges. Using a paring knife, remove the peel and pith from the oranges, following the curve of the fruit. Slice on either side of the membranes to remove the segments. Transfer the orange segments to the jicama mixture.
- Squeeze enough juice from the membranes into a bowl, to make 1/4 cup. Whisk the lime juice into the orange juice. While whisking, drizzle in the oil to make smooth vinaigrette. Pour the vinaigrette over jicama mixture, toss to coat, and season with salt and pepper.
- Transfer the jicama salad to a platter and sprinkle with the peanuts.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 170 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 496 mg |
Reviews
This root vegetable salad is very good! I loved the crunch of the vegetables and the sweetness of the orange. Who knew orange and beets pair well together! I used toasted almonds instead of peanuts b/c that was what I had on hand. I will prepare this dish again. It is definitely healthy. I will be serving it tomorrow for Easter dinner. I will write again to give you the review of my family.
C.P. from D-town.
I would most appreciate the nutrition values being offered as well. I must be very conscious of my carbs, cholesterol and sodium content of foods I eat. If there was a way to click to request this information for those of us it matters most to, that would be so much more helpful in my quest to improve my health and make better choices in 2009. I am diabetic and have many other health concerns. It saves us time to know if a recipe is a keeper or just another page to turn..
Thanks!
Thanks!
I only had one orange and it could have used 2 or 3. I added extra lime juice and it was quite tart, the addition of some acacia honey gave this this slaw the slightest hint of sweetness – it was delicious.
really nice for a different salad.Colorfull and healthy. Wear gloves and protect your cabinet top as beets will stain. use a sharp knife. I cut the jacama all the time and it is not hard. A little sweet and will not change colors by itself. I have used it for crunch in salads and as a diper instead of chips.
This is a great salad for summer – light, crunchy. The oranges add a nice sweet touch. It just needs more lime juice (I’d say more like 1/4 cup) and maybe even another orange’s worth of segments.
Warning though – beets stain! The beets & jicama are tough to peel, but great end result.
Warning though – beets stain! The beets & jicama are tough to peel, but great end result.