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Simple Orange Jicama Salad Recipes

Orange Jicama Salad


A Mexican accent makes this a perfect salad to refresh dinners after a meal of fiery hot chili. Jicama and oranges are often paired in Mexico, and I like the addition of a few drops of hot pepper sauce to the vinaigrette for a spicier finished dish.

Makes 6 servings

  • 1 medium size (about 1 pound) jicama, peeled, quartered, and sliced

  • 1 medium size sweet onion or red onion, thinly sliced

  • 1/2 medium size red bell pepper, seeded, quartered, and thinly sliced

  • 3 seedless oranges, peeled and sectioned, any juice reserved in a small bowl

  • 1 small cucumber, peeled, halved lengthwise, seeded and sliced


  • 2 tablespoons red wine vinegar

  • 3 tablespoons of the reserved orange juice

  • 1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried

  • Hot pepper sauce to taste (optional)

  • Salt and freshly ground black pepper to taste

  • 1/3 to 1/2 cup olive oil, to taste

  • 1 small head leaf lettuce

  • Chili powder

  1. In a medium size bowl, gently toss together the jicama, onion, red pepper, oranges, and cucumber.
    Prepare the dressing, beast together the vinegar, orange juice, oregano, hot pepper sauce (if desired), salt and pepper. Beat in the olive oil. Pour the dressing over the salad and toss. Refrigerate, covered for at least 1 hour.

  2. To serve, arrange the leaf lettuce on chilled salad plates. Toss the salad gently and spoon it onto the lettuce beds. Dust with the chili powder and serve well chilled.

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