Salad: Mexico – Oaxaca – Ensalada de Jicama y Naranja (Jicama and Orange Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) jicama, peeled and cut into 1/4-inch (6 mm) matchsticks
- 3 medium navel oranges, peeled and segmented (supremed), reserve any juice
- 1/4 red onion, very thinly sliced (about 1/4 cup (40 g))
- 2 tbsp (30 ml) fresh lime juice (about 1-2 limes)
- 1 tbsp (15 ml) reserved orange juice (from segment trimmings)
- 1 to 1 1/2 tsp (5–7 g) local chili powder, preferably ground chile piquin or chile costeño (adjust to taste)
- 1/2 tsp (3 g) sea salt, or to taste
- 1/4 cup (15 g) fresh cilantro leaves, coarsely chopped
- 1/4 cup (30 g) toasted pepitas (pumpkin seeds)
- 1 tbsp (15 ml) extra-virgin olive oil (optional, for a silkier dressing)
- Additional chili powder and lime wedges for serving (optional)

Show original ingredient measurements

- 1 lb (450 g) jicama, peeled and cut into 1/4-inch (6 mm) matchsticks
- 3 medium navel oranges, peeled and segmented (supremed), reserve any juice
- 1/4 red onion, very thinly sliced (about 1/4 cup / 40 g)
- 2 tbsp (30 ml) fresh lime juice (about 1-2 limes)
- 1 tbsp (15 ml) reserved orange juice (from segment trimmings)
- 1 to 1 1/2 tsp (5–7 g) local chili powder, preferably ground chile piquin or chile costeño (adjust to taste)
- 1/2 tsp (3 g) sea salt, or to taste
- 1/4 cup (15 g) fresh cilantro leaves, coarsely chopped
- 1/4 cup (30 g) toasted pepitas (pumpkin seeds)
- 1 tbsp (15 ml) extra-virgin olive oil (optional, for a silkier dressing)
- Additional chili powder and lime wedges for serving (optional)

Instructions

Short Description:
A bright, crisp salad of crunchy jicama and sweet orange segments dressed with lime juice and Oaxacan-style chili powder, finished with fresh cilantro and toasted pepitas. It is refreshing, tangy, and lightly spicy—perfect as a palate-cleanser or side with regional meals.

Regional Notes:
This Oaxacan version emphasizes local chile flavors—use ground chile piquin or chile costeño if available—and fresh lime juice rather than a heavy vinaigrette. Toasted pepitas add a typical Oaxacan nutty crunch that distinguishes it from more generic jicama-orange salads.

1. If you have not already, peel the jicama and cut it into 1/4-inch (6 mm) matchsticks. Place in a large mixing bowl and chill briefly if desired for extra crispness.
2. Segment the oranges over a small bowl to catch juices: working with one orange at a time, cut away the peel and pith, then cut between membranes to release segments (supremes). Squeeze any remaining juice from the membrane into the small bowl and add enough to measure 1 tbsp (15 ml).
3. Add the thinly sliced red onion and orange segments to the bowl with the jicama.
4. In a small jar or bowl, combine the lime juice, reserved orange juice, chili powder, sea salt, and olive oil (if using). Shake or whisk until blended and the chili is evenly suspended.
5. Pour the dressing over the jicama, oranges, and onion. Gently toss to coat, taking care not to break the orange segments.
6. Fold in the chopped cilantro and toasted pepitas, reserving a tablespoon of pepitas for garnish.
7. Taste and adjust seasoning with more salt, lime juice, or additional chili powder to your preference.
8. Transfer to a serving bowl or platter, sprinkle with reserved pepitas, and serve chilled or at cool room temperature with lime wedges on the side.