5 Reviews

This was so light and pleasing. We eat a lot of jicama, and I'm always looking for new variations for this versatile vegatable. Loved the oranges and chili powder - this was a combo I had not used before. This went great with our dinner of Pollo Asada "fajitas" and black bean salad. Thanks for posting - it's a keeper.

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FloridaNative July 05, 2011

Very refreshing. It was especially nice for cleaning the palate between bites of picante mexican food. I halved the orange segments to make them more uniform in size with the vegetables and this resulted in the release of a bit of their juices into the veggies and the absorption of the vinaigrette by the oranges - yum!! The contrast between crunchy and soft was nice too. Thanks PaulaG for a very mouth-pleasing salad. Made for ZWT5.

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Acerast May 17, 2009

This was a perfect side dish to our Mexican dinner tonight. I used a squeeze of orange juice and mexican lime in place of the lemon because it is what I had on hand. I bought a very small jicama but it was still much larger than the 8 oz. so if you don't have a scale you might use a little less than 1 whole jicama. I liked the tartness of the vinegar, and my DBF who usually doesn't like things to vinegary liked it too! Thanks Paula. Made for ZWT 5 by a fellow Epicurean Queen.

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cookiedog May 15, 2009

We do love jicama, & like you, I'm always interested in new recipes that use it! Thanks for sharing this one! It makes for a very nice tasting salad & I'm sure it'll be just as good tomorrow, if it lasts that long! My id-afternoon snack might just finish it off! [Made & reviewed in Healthy Choices ABC Tag]

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Sydney Mike March 28, 2011

A nice way to eat jicama! I enjoyed the flavors! Gracias! Made for the Epicurean Queens for ZWT 2009.

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Sharon123 May 31, 2009
Jicama Salad