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Gallery Jicama Salad Recipe Summary Servings: 12
Ingredients Ingredient Checklist 3 jicama (about 2 pounds), peeled 3 beets, trimmed and peeled 3 large carrots, peeled and cut into 3-inch lengths 5 navel oranges 1/3 cup freshly squeezed lime juice (4 limes) 5 tablespoons extra-virgin olive oil 1/2 cup roasted, unsalted peanuts, coarsely chopped Coarse salt and freshly ground black pepper
Gallery Jicama Salad
Recipe Summary Servings: 12
Gallery
Jicama Salad
Jicama Salad
Jicama Salad
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 3 jicama (about 2 pounds), peeled 3 beets, trimmed and peeled 3 large carrots, peeled and cut into 3-inch lengths 5 navel oranges 1/3 cup freshly squeezed lime juice (4 limes) 5 tablespoons extra-virgin olive oil 1/2 cup roasted, unsalted peanuts, coarsely chopped Coarse salt and freshly ground black pepper
Directions
Using a mandoline or a very sharp knife, cut jicama, beets, and carrots into a fine julienne. Toss in a large bowl.
Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to vegetables. Squeeze juice from membranes into a bowl; measure out 1/2 cup juice; reserve remaining juice for another use.
In a small bowl, whisk together orange juice, lime juice, and oil. Pour over vegetable mixture; toss to coat. Sprinkle with nuts; season with salt and pepper. Serve immediately.
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All Reviews for Jicama Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Jicama Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
