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Jicama-Orange Salad

Jicama-Orange Salad

It seems that everywhere I went on a recent trip to the Yucatan, there was some version of jicama-orange salad. I was completely drawn to its mix of sweet, salty, spicy and crunchy. I never even knew I liked jicama, and then found myself on the quick track to jicama conversion.

The food of the Yucatan is a far cry from tacos and enchiladas–the Mexican food I grew up with. Over the centuries Mayan food has been influenced by Spain, Europe, Africa, the Middle East, Asia and the Caribbean; it’s unique, surprising, and lovely.

When I got home from my trip I had to try my hand at a jicama-orange salad. I based my New York version on a recipe from the awesome Yucatan regional cookbook, Mayan Cuisine (Gibbs Smith, 2008) by Daniel Hoyer.

It might not have tasted quite the same without silty, white glowing sand stuck between my toes and the near promise of a turquoise swim, but it still tasted pretty good. Even in Brooklyn, I remain a jicama convert.

1/2 cup sour orange juice OR 3/8 cup lime juice with 2 tablespoons mild vinegar
1 small clove garlic, smashed, peeled, and finely minced
1 or 2 serrano chiles, thinly sliced in rounds
Generous pinch of allspice
1 teaspoon orange zest, chopped fine
1 teaspoon honey
2 tablespoons coarsely chopped cilantro or mint
2 tablespoons olive oil
Salt and pepper to taste

1 jicama, peeled and cut into thin slices, sticks or chunks
2 to 3 sweet oranges or other citrus, peeled with a knife and sectioned
1 red onion, peeled, rinsed and thinly sliced
1 sweet red pepper, seeded and thinly sliced (optional)

To assemble
1. Combine all of the dressing components 15 to 30 minutes before serving.
2. Arrange the salad in a bowl or serving plater.
3. Drizzle the dressing over the salad to cover.
4. Serve cool, but not overly chilled for the best flavor.

Read more: All recipes, Food, Soups & Salads, , , ,

By Melissa Breyer, Senior Editor, Care2 Healthy and Green Living

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

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4:51PM PDT on Mar 24, 2013


4:15PM PDT on Mar 24, 2013


4:12PM PDT on Mar 24, 2013


6:58AM PDT on Sep 9, 2012


11:22AM PDT on Sep 8, 2012

Sounds really yummy! Thanks!

8:48AM PDT on Aug 20, 2012


9:43AM PST on Jan 15, 2012

Thank you

8:46AM PST on Jan 9, 2012

gonna try Jicama, looks great, thanks

5:23PM PDT on May 18, 2011

I love the crunchy texture and sweetness of jimaca. This recipe sounds delicious! Thanks.

7:23AM PDT on Apr 15, 2011

Thanks for the article.

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