Ensalada de Jícama con Naranja (Jicama and Orange Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 15 min

Total 35 min

Ingredients

1 medium jicama, peeled and cut into matchsticks (about 4 cups / 480 g)
2 medium oranges, segmented, plus 1 tbsp (15 ml) reserved juice
1 cup (70 g) thinly sliced red cabbage
1 small English cucumber, halved lengthwise and thinly sliced
3 scallions, thinly sliced
1 / 2 cup (15 g) fresh cilantro leaves, roughly chopped
1 / 3 cup (80 ml) sour cream or plain Greek yogurt
1 large lime, zested and juiced (about 2 tbsp / 30 ml juice)
1 tbsp (15 ml) honey or agave
1 tbsp (15 ml) extra-virgin olive oil
1 / 2 tsp ground cumin
1 / 2 tsp kosher salt, plus more to taste
1 / 8 tsp freshly ground black pepper
2 tbsp (15 g) toasted pepitas (optional)

Instructions

1. Segment the oranges over a bowl to catch the juices; reserve 1 tablespoon of the juice for the dressing. Set the orange segments aside.
2. In a large bowl, whisk together sour cream or yogurt, lime zest and juice, honey, olive oil, cumin, kosher salt, black pepper, and the reserved 1 tablespoon orange juice to make the lime crema.
3. Add the jicama, red cabbage, cucumber, scallions, cilantro, and orange segments to the bowl. Toss gently until everything is lightly coated.
4. Taste and adjust seasoning with additional salt or lime juice if needed.
5. Let the slaw rest for 10–15 minutes to lightly soften and meld flavors. Sprinkle with toasted pepitas just before serving.