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Jicamas are a bulbous root vegetable with thin brown skin and a crisp, crunchy, sweet flesh rather like a water chestnut. In Mexico, jicamas are a popular snack food sold by street vendors who cut them into sticks, douse them with lime juice, and sprinkle them with chile. Sometimes called a Mexican potato, it’s good both raw and cooked, although it is usually served raw as an appetizer or in salads such as this one. This spicy salad dressing goes well with a number of fruits and vegetables so experiment with your own combinations.
| Servings |
| 4 to 6 servings |
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Jicamas are a bulbous root vegetable with thin brown skin and a crisp, crunchy, sweet flesh rather like a water chestnut. In Mexico, jicamas are a popular snack food sold by street vendors who cut them into sticks, douse them with lime juice, and sprinkle them with chile. Sometimes called a Mexican potato, it’s good both raw and cooked, although it is usually served raw as an appetizer or in salads such as this one. This spicy salad dressing goes well with a number of fruits and vegetables so experiment with your own combinations.
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Ingredients
Salad Dressing
- 2 tbsp orange juice fresh preferred
- 1 tbsp lime juice fresh preferred
- 1 tbsp white wine vinegar
- 1 tsp sugar
- 1/2 tsp ground chile de Arbol
- 1/2 tsp salt
- 1/2 cup vegetable oil
The Salad
- 2 oranges peeled and sectioned
- 1 small grapefruit peeled and sectioned
- 1 small jicama peeled and cut into 2x½x1/4-inch sticks
- 1/2 small red onion thinly sliced, and separated into rings
- 1/4 cup pine nuts lightly toasted
Servings: servings
Units:
Instructions
- In a bowl, combine all the ingredients for the dressing, except the oil, and allow to sit for 30 minutes to blend the flavors. Whisk in the oil in a slow stream and mix until creamy.
- In a large serving bowl, combine the fruits, jicama, and onion, and drizzle the dressing over the top., and toss to mix. Sprinkle the nuts over the top, garnish with the cilantro and serve.
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