Ingredients
Directions
Place the jicama, pomegranate seeds, mandarin orange, onion, cilantro, and mint in a large salad bowl. Mix well.
In a small bowl make the dressing by whisking together the tahini, lime juice, maple syrup, and salt, if using.
Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.
Chef’s Notes
Substitutions
Instead of mandarin oranges, use Navel or another type of orange you like.
Substitute grapefruit in place of mandarin oranges.
Use shallots or white or yellow onion in place of red onion.
Instead of mint or cilantro, use parsley or chives.
Instead of whole pomegranate, use prepackaged arils.
What are pomegranate arils?
A pomegranate aril is a seed pod inside a pomegranate. The clear, reddish fruit, or aril, surrounds a tiny, crisp seed. The whole aril is edible.
Whole Food Sweetener
Use date paste in place of maple syrup.
Prep Ahead
Make the dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Cut the jicama and mandarin oranges ahead of time and store in an airtight container in the refrigerator for up to 3 days before making the recipe.
About the tahini
The consistency of tahini can vary quite a bit depending on the brand. You may need to add 1–2 tablespoons of water to the dressing until you reach the thickness you prefer.
Storage
Store jicama salad leftovers in an airtight container in the refrigerator for up to 5 days.
4 servings
241g
- Amount per serving
- Calories150
- % Daily Value *
- Total Fat 4.5g6%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 10mg1%
- Total Carbohydrate 24g9%
- Dietary Fiber 10g36%
- Total Sugars 10g
- Includes 3g Added Sugars6%
- Protein 4g
- Calcium 60mg5%
- Iron 1.9mg11%
- Potassium 400mg9%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Place the jicama, pomegranate seeds, mandarin orange, onion, cilantro, and mint in a large salad bowl. Mix well.
In a small bowl make the dressing by whisking together the tahini, lime juice, maple syrup, and salt, if using.
Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.
