Carrot, Jicama and Orange Salad
Prep time:
15 min
Cook time:
N/A
Yield:
8 Servings
Serving Size:
1/2 Cup
Ingredients
3 cups jicama, peeled and cut into small pieces (about 1 small jicama)
1 cup carrots, peeled and coarsely grated (about 2 medium carrots)
2 cups oranges, peeled and cut into small pieces (about 2 small oranges)
2 teaspoons vegetable oil
2 tablespoons orange juice
1 tablespoon honey
2 teaspoons lime juice
1⁄4 teaspoon salt
Directions
- In a medium bowl, mix jicama, carrots, and oranges.
- In a small bowl, combine oil, orange juice, honey, lime juice, and salt. Mix well.
- Pour over the salad and stir lightly.
- Serve immediately.
- Refrigerate leftovers within 2 hours.
Notes
Want to use canned mandarin oranges instead? One 10.5 oz. can equals 1 cup of mandarin oranges.
Honey is not recommended for children under 1 year old.
Freeze extra lime juice to use later.
Ingredients
3 cups jicama, peeled and cut into small pieces (about 1 small jicama)
1 cup carrots, peeled and coarsely grated (about 2 medium carrots)
2 cups oranges, peeled and cut into small pieces (about 2 small oranges)
2 teaspoons vegetable oil
2 tablespoons orange juice
1 tablespoon honey
2 teaspoons lime juice
1⁄4 teaspoon salt
Directions
In a medium bowl, mix jicama, carrots, and oranges.
In a small bowl, combine oil, orange juice, honey, lime juice, and salt. Mix well.
Pour over the salad and stir lightly.
Serve immediately.
Refrigerate leftovers within 2 hours.
Notes
Want to use canned mandarin oranges instead? One 10.5 oz. can equals 1 cup of mandarin oranges.
Honey is not recommended for children under 1 year old.
Freeze extra lime juice to use later.
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