Mexican Jicama and Citrus Salad with Chile-Lime

About This Recipe

Jicama salads are a common sight at Mexican markets and street stalls, usually cut into sticks or thin rounds and served with a squeeze of lime and a dusting of chili-salt (often tajín or a similar blend). This version turns the classic street snack into a fuller salad, adding orange segments for sweetness and juiciness alongside the jicama's clean, crisp bite, which is closer in texture to a raw potato or Asian pear than anything leafy. Jicama itself needs almost no cooking or prep beyond peeling and cutting — its appeal is entirely in its crunch and mild, faintly sweet flavor, which makes it an ideal canvas for a sharp chili-lime dressing. Segmenting the oranges properly, cutting away all the white pith, matters here since any bitterness from the pith would clash with the salad's otherwise clean flavors. A generous dusting of chili powder and a squeeze of lime right before serving is what pulls the whole salad together, echoing the flavor of mangoes and cucumbers sold from street carts across Mexico dusted with the same combination.

Ingredients

Serves 4

• 1 wholejicama, peeled and cut into thin sticks
• 3 wholeoranges, segmented
• 1 wholecucumber, thinly sliced
• 0.25 wholered onion, thinly sliced
• 2 wholelime, juiced
• 1.5 tspchili powder, plus more for garnish
• 0.5 tspsalt
• 0.25 cupcilantro, chopped
• 1 tbsphoney or agave

Instructions

1. 1

   Prep the jicama

   Peel the jicama with a knife (its skin is too thick for a peeler) and cut into thin matchsticks.

2. 2

   Segment the oranges

   Cut the top and bottom off each orange, then slice away the peel and white pith following the curve of the fruit. Cut between the membranes to release clean segments.

3. 3

   Combine the salad

   In a large bowl, combine jicama, orange segments, cucumber, and red onion.

4. 4

   Make the dressing

   Whisk lime juice, chili powder, salt, and honey together.

5. 5

   Toss and finish

   Pour the dressing over the salad and toss gently. Top with cilantro and an extra dusting of chili powder.

Variations

• •

  Add sliced mango or watermelon for extra sweetness alongside the citrus.

• •

  Swap oranges for grapefruit for a more bitter, adult-leaning version.

• •

  Add crumbled cotija cheese for a salty, creamy contrast.

Storage

Refrigerate undressed components separately up to 2 days; dressed salad keeps about a day but the jicama softens slightly and the citrus releases more liquid over time.

Frequently Asked Questions