Salad: Mexico – Ensalada de Jícama y Naranja con Maíz Tostado y Vinagreta de Chile y Lima (Jicama and Orange Slaw with Charred Corn and Chili-Lime Dressing)

Serving Size: 6

Approximate Time

Prep 12 min

Cook 4 min

Additional 7 min

Total 19 min

Ingredients

1 small jicama, peeled and cut into matchsticks (about 3 cups / 375 g)
2 cups thinly sliced red cabbage (about 140 g)
1 English cucumber, halved lengthwise and thinly sliced
4 radishes, thinly sliced
1 cup corn kernels (from 1 ear), charred (about 150 g)
1 / 3 cup thinly sliced red onion (about 40 g)
1 large orange, segmented, plus 1 tbsp (15 ml) juice
1 / 2 cup roughly chopped fresh cilantro, divided (about 15 g)
2 tbsp toasted pepitas
Zest of 1 lime
3 tbsp fresh lime juice (45 ml)
1 tsp agave nectar or honey
1 / 2 tsp ground cumin
1 / 4 tsp ancho chili powder (or regular chili powder)
1 small jalapeño, seeded and minced (optional)
3 tbsp neutral oil (45 ml)
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

Heat a dry skillet over medium-high. Add corn kernels and cook, stirring occasionally, until lightly charred in spots, 3–4 minutes. Transfer to a plate to cool.
In a small bowl, whisk together lime zest, lime juice, orange juice (squeeze about 1 tablespoon from the orange trimmings), agave, cumin, chili powder, jalapeño (if using), salt, and a few grinds of black pepper. Slowly whisk in the neutral oil until emulsified.
In a large bowl, combine jicama, cabbage, cucumber, radishes, cooled charred corn, red onion, and orange segments. Add about three-quarters of the cilantro.
Pour the dressing over the salad and toss to coat evenly. Taste and adjust salt and pepper as needed.
Let the slaw rest for 5–10 minutes to lightly soften and meld flavors. Sprinkle with toasted pepitas and the remaining cilantro just before serving.