Jicama, oranges, cucumbers! This is an amazing jicama salad, packed with nutrients and low in calories. Totally vegan, only five ingredients, and no cooking involved.
These flavors pair together beautifully in this light, crisp, refreshing salad. Sure to cool you down on a warm spring day, or refresh you on a hot summer one, this salad is so easy to make and make again. Crunchy and cool jicama and cucumbers, sweet and refreshing oranges, and zesty limes with a touch of honey.
Don’t let jicama intimidate you. It’s very benign, I might even call it boring on its own. But jicama’s extremely mild flavor pairs well with apples, citrus, chiles, and onions. It’s great cut into sticks for dips, just like carrots or celery. You can cook it or eat it raw.
Look for round, solid tubers and store in the refrigerator after cutting. To prepare, cut off the top and bottom to obtain a flat surface. While it can be peeled with a vegetable peeler, it’s easier to use a knife to peel off the skin. Then cut into sticks, rounds, or cubes as you wish. It also grates easily for cole slaw and slices up well on a mandoline.
To prep the cucumber, I like to cut the cucumber lengthwise in half then in half again, ending up with four long pieces. Then I remove the seeds by cutting them out in a strip. Then cut each quarter strip of cucumber crosswise into small chunks for the salad.
I sliced the jicama using a mandoline with a blade insert for sticks. You can also easily cut it up by hand.
I’ve prepped the jicama and cucumber two ways for you in the photos, and it’s up to you to make it however you wish.
You could slice thicker batons of jicama and equally sized cucumber batons, then add in orange wedges, or do matchsticks as I’ve done here. If you don’t have a mandoline, that’s ok, you can cut batons or cubes, as you wish.
If you slice the jicama thickly, it will stay crispy much longer with the citrus.
With a dash of cayenne pepper and some amchoor (optional), you get a kick of spice and the amchoor helps up punch up the citrus notes. Amchoor is dried, ground mango and is easily available from online spice sellers and Indian markets. It adds a slightly sour and citrusy note.
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- 1 pound Jicama cut into 1/2" batons
- 1 English cucumber quartered lengthwise and cut into 1/2' chunks
- 2 oranges peeled, sectioned, and cut into pieces
- 3 teaspoons orange blossom or wildflower honey
- juice and zest of 2 limes
- pinch of cayenne pepper
Toss jicama, cucumber and orange together.
Mix honey into lime juice until blended well, add zest and cayenne.
Toss salad with dressing