Side Dish: Mexico – Ensalada de Jícama y Naranja (Jicama and Orange Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

3 cups jicama, peeled and cut into thin matchsticks (about 1 medium)
2 cups red cabbage, finely shredded (about 140 g)
1 large orange, segmented, with 2 tbsp (30 ml) juice reserved
1 ripe avocado, diced
1 / 3 cup fresh cilantro, chopped (about 15 g)
2 scallions, thinly sliced
1 / 3 cup toasted pepitas (pumpkin seeds), optional (about 40 g)
3 tbsp fresh lime juice (45 ml)
2 tbsp extra-virgin olive oil (30 ml)
1 tbsp rice vinegar (or apple cider vinegar) (15 ml)
1 tsp honey (or agave) (7 g)
1 / 2 tsp ground cumin
3 / 4 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
Pinch of cayenne, optional

Instructions

In a large bowl, combine the jicama, shredded red cabbage, scallions, and cilantro.
In a small bowl, whisk together lime juice, reserved orange juice (2 tablespoons), olive oil, rice vinegar, honey, cumin, salt, pepper, and cayenne (if using) until emulsified.
Pour the dressing over the jicama mixture and toss well to coat. Let sit for 10 minutes to lightly soften and marry flavors.
Gently fold in the orange segments and diced avocado. Sprinkle with toasted pepitas.
Taste and adjust seasoning with more salt or lime as needed. Serve chilled or at room temperature alongside the grilled Cajun tilapia.