Carrot, Jicama, and Orange Salad

Apr 29 2015

Jazz up your “Taco Tuesday” with this crisp and refreshing salad.

Recipe adapted from

Serves 8 

Dietitian's Tip: 

Jicamas are root vegetables that are juicy, crunchy, and full of fiber and vitamin C. They have a brown skin like a potato and can be found in the produce section at the grocery store. This crisp salad makes a perfect side dish to go with tacos or burritos and a glass of milk. If you’re feeling adventurous, try adding spices like cinnamon, cumin, mint, or cilantro. 


• 1 small jicama, peeled and cut into small pieces
• 2 carrots, peeled and coarsely grated
• 2 small oranges, peeled and cut into small pieces
• 2 teaspoons vegetable oil
• 2 tablespoons orange juice
• 1 tablespoon honey
• 2 teaspoons lime juice
• A pinch of salt (optional) 


1. In a medium bowl, mix jicama, carrots, and oranges.
2. In a small bowl, combine oil, orange juice, honey, lime juice, and salt to taste. Mix well.
3. Pour over the salad and stir lightly.
4. Serve immediately.
5. Refrigerate leftovers within 2 hours.

Note: Honey is not recommended for children under 1 year old. 

Nutrition Information: 

Serving size = ½ cup. Per serving: 60 calories, 1.5 g total fat, 0 g saturated fat, 11 g carbohydrates, 1 g protein, 3 g fiber, 103 mg sodium, 180 mg potassium, 11 mg magnesium, 22 mg calcium