Jícama Salad with Orange, Lime and Chilli
Why this recipe works
- Crisp and juicy: Firm jícama keeps its crunch while orange segments add bursts of sweetness and juice.
- Clean citrus balance: Lime juice and orange juice create a sharp, refreshing dressing that brightens the mild root vegetable.
- Fast no-cook method: Everything is sliced, segmented and tossed, making it especially useful when a fresh side is needed quickly.
Get the most out of this recipe
Ingredient notes
- Choose firm jícama: Look for jícama that feels heavy for its size with smooth, unblemished skin; soft spots can mean a watery or fibrous texture.
- Cut it finely: Matchsticks give the salad a light, slaw-like crunch and help the citrus coat each piece evenly.
- Balance the citrus: If the orange is very sweet, add a little more lime; if the lime is especially sharp, use the collected orange juice to soften the edge.
Adjust the heat
- For less heat: Remove the chilli seeds and membrane, or use a smaller amount of chilli so the citrus and jícama stay dominant.
- For more heat: Use extra fresh chilli or swap in jalapeño for a greener, slightly fuller heat.
Timing notes
- Serve soon after tossing: The salad is at its best while the jícama is still crisp and the coriander looks fresh.
- Best on the day: It can be refrigerated briefly, but the jícama will release liquid and soften slightly as it sits.
Equipment you'll need
Ingredients
Instructions
- Peel the jicama, then cut it into fine matchsticks. Using a sharp knife, peel the oranges and cut out the segments over a bowl to catch any juices. Squeeze the lime and set the juice aside.
- Finely slice the red chilli pepper, removing the seeds if you want less heat. Roughly chop the fresh coriander. Add the jicama, orange segments, any collected orange juice, lime juice, chilli, coriander and fine sea salt to a mixing bowl.
- Toss well until everything is evenly coated and glossy with citrus. Taste and adjust with a tiny extra pinch of fine sea salt if needed. Serve straight away for the best crunch.
Recipe notes
Tips
- For the crispest texture, chill the peeled jicama in the fridge for 10 minutes before slicing.
- Segment the oranges over the bowl so you can use the juices to dress the salad without adding anything extra.
- If serving later, keep the fresh coriander aside and stir it through just before serving to keep it vibrant.
Substitutions
- Replace orange with grapefruit for a sharper, more bitter citrus note.
- Replace red chili pepper with jalapeno pepper for a greener, slightly milder heat.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If storing, cover and refrigerate, then toss again before serving; the jicama will soften slightly and release a little liquid.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Mexican
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