I made this as a side dish with some grilled basil chicken and spicy Italian chicken sausages; it was perfect! If you don't like spicy food, just cut back on the Thai chiles. My boyfriend and I loved it!

Recipe Summary

prep:
20 mins
additional:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.

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  • Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Nutrition Facts

119 calories; protein 3.3g 7% DV; carbohydrates 28.3g 9% DV; fat 0.5g 1% DV; cholesterol 0mg; sodium 16.2mg 1% DV. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2013
I made this recipe with a few substitutions: I had no navel oranges so used a can of mandarin oranges. I also had red bell pepper and 1 orange and 1 yellow anaheim and 1 jalapeno. Everything else was the same. It made for a gorgeous salad and was quite delish! Served it with my homemade tortilla soup. It was perfect and even better the next day. Read More
(20)

Most helpful critical review

Rating: 2 stars
11/07/2019
This made a huge quantity. The lemon juice called For didn t really dress the salad. It has potential though. I ended up chopping up the leftovers and liked it better. Read More
26 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/03/2013
I made this recipe with a few substitutions: I had no navel oranges so used a can of mandarin oranges. I also had red bell pepper and 1 orange and 1 yellow anaheim and 1 jalapeno. Everything else was the same. It made for a gorgeous salad and was quite delish! Served it with my homemade tortilla soup. It was perfect and even better the next day. Read More
(20)
Rating: 5 stars
07/17/2013
We paired this with burgers and it provided great balance. This salad has a fantastic simple flavor and it's beautiful. I recommend adding a splash of oj and red wine vinegar if you like your salad with a little dressing. Read More
(19)
Rating: 5 stars
08/21/2012
This is GREAT! Crunchy and fresh and perfect with a warm spicy dish or it would be great with some grilled chicken for a summer dinner. I did add fresh grated citrus zest on top and that made it. We couldn't find the Thai chiles and substituted all jalapeno. Also don't skimp on the black pepper! This is SPICY - not for the tame palate. Read More
(14)
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Rating: 5 stars
02/29/2016
Healthy beautiful salad! I didn't have thai chiles I'm sure they're a great addition. I added one grated carrot some orange juice and extra lemon juice to the "dressing. Great as a side dish or for snacking! Thanks for sharing your recipe!:) Read More
(7)
Rating: 5 stars
06/15/2015
This recipes makes enough for an army--I used half a large jicama and adjusted the other ingredients to try to cut it in half. But it still made an enormous bowlful. Also I used just one Thai chile and half a jalapeno and--wow!--it had quite a kick. But still I love the contrasting textures and flavors in this salad and highly recommend it as a perfect summer side dish. Great with grilled food. We had it with the season's first Copper River salmon. Refrigerate the leftovers and happily serve the next day. Read More
(5)
Rating: 5 stars
02/06/2014
I did not use the bell r sweet peppers as I had a dinner guest who does not like them. I added a couple of avocados instead. It was delicious with the avocados so i am sure it would be fantastic with the peppers. I served this with Mexican Baked Fish and some grilled zucchini. It was a wonderful combination! I will definitely make it again! Read More
(4)
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Rating: 5 stars
07/13/2018
I didn t use radish but used everything else. Refreshing healthy and a little spicy. Loved it! Read More
(1)
Rating: 4 stars
09/06/2018
I made this exactly as written...with one jalapeno 2 Thai chilies and a little less than 1/2 bunch of cilantro (because we don't love cilantro). I was being cautious with the chilies because several reviewers said it was too hot but it wasn't too hot for us. It was very colorful and refreshing served with barbecued pork country ribs. It does take an extraordinary amount of time to prep and next time I might try dressing it with lime juice instead of lemon because I typically serve jicama with a squeeze of lime and a sprinkle ofTajin Seasoning. I might also add some black beans. Read More
(1)
Rating: 5 stars
06/04/2018
Looking for something light and appealing to the eye to pair with bbq. This is very wonderful and light. as another reviewer had I did add a little oj and a couple splashes of red wine vinegar to bring out every fantastic flavor of this festive salad. Dont scrimp if you can help it on the fresh orange. Im dyin to try this alongside some blackened red snapper... Read More
(1)
Rating: 2 stars
11/07/2019
This made a huge quantity. The lemon juice called For didn t really dress the salad. It has potential though. I ended up chopping up the leftovers and liked it better. Read More
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