Carrot, Jicama and Orange Salad
Leer en Español
Prep time:
15 minutes
Cook time:
none
Servings:
4 cups
Quick Tips
Want to use canned mandarin oranges instead? One 10.5 oz. can equals 1 cup of mandarin oranges.
Leftovers? Freeze extra lime juice to use later.
Warning: Honey is not recommended for children under 1 year old.
Carrot, Jicama and Orange Salad
Leer en Español
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 oil
- 2 tablespoons orange juice (juice from 1/4 orange)
- ~1 tablespoon honey
- 2 teaspoons lime juice
- 1/4 teaspoon salt
Directions:
1. In a medium bowl, mix jicama, carrots, and oranges.
2. In a small bowl, combine oil, orange juice, honey, lime juice, and salt. Mix well.
3. Pour over the salad and stir lightly.
Serve immediately. Refrigerate leftovers within 2 hours.
Quick Tips
Want to use canned mandarin oranges instead? One 10.5 oz. can equals 1 cup of mandarin oranges.
Leftovers? Freeze extra lime juice to use later.
Warning: Honey is not recommended for children under 1 year old.
Prep time:
15 minutes
Cook time:
none
Servings:
4 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
