Apr 2009

Jicama and Mandarin Orange Salad

There’s something about the combination of fresh lime juice, minced garlic, and chopped cilantro that gives this fresh and chunky Jicama and Mandarin Orange Salad an uncanny resemblance to traditional Vietnamese goi (salad).

  • 3 cloves of garlic, minced
  • 1/4 cup fresh lime juice
  • 6 tablespoons olive oil
  • 1/2 teaspoon sugar
  • 6 mandarin oranges, peeled and cut crosswise into 1/4-inch-thick slices
  • 1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
  • 3/4 cup packed cilantro sprigs, chopped

Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.

Just before serving, add mandarins, jicama, and cilantro and gently toss. Season with salt and pepper.

Adapted from Gourmet, November 2008

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3 thoughts on “Jicama and Mandarin Orange Salad

  1. Tips on picking out a good jicama:

    Look for an smooth, evenly colored skin free from blemishes.

    The lighter the skin the better. If the skin is too dark, you will end up with a “jicama de leche” which means its all starchy and not crisp and sweet like it should be.

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