Eloisa’s Jicama & Orange Salad ♥

What a special find, this jicama salad recipe from a reader in Mexico! It's quick to make and easy to keep on hand. Low Carb. Weight Watchers Friendly, Zero Freestyle Points! Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly. And wonderfully refreshing during hot weather!

Nothing like seven years of procrastination before taking proper note of a recipe a reader left in the comments in this recipe for Jicama Slaw. "My family in Mexico loves this recipe," Eloisa wrote. "Children love it. We take it on picnics, in lunch boxes, or as a snack in hot weather."

But we were a few days into our Deep Mexico: Ingredient-Driven Mexican Meal Prep eating and cooking adventure last month so sure enough, we had not one but two jicamas in the fridge, oranges to boot. Eloisa's Salad Time! That's the thing about focus, one of our big lessons from that month-long deep dive into Mexican (and plenty of Mexican-ish) cooking. Good eats, all month long!

Day One, Eloisa's salad fell into the Maybe-But-Probably-Not category, it was gooooood, you know, just not special, perhaps an acquired taste? Day Two, I was swooning over the fresh combination of jicama, orange and chili powder. Day Three, I had two big helpings for lunch. So give Eloisa's Jicama & Orange Salad a taste when you make it (and be sure to adjust the salt and especially the chili powder) but then put it away for a day (even two) before passing judgment. Okay? Okay!

This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long ever since 2009 at Kitchen Parade, my food column. With a free Kitchen Parade e-mail subscription, you'll never miss a one!

RECIPE for JICAMA & ORANGE SALAD

Hands-on time: 15 minutes
Time to table: 24 hours
Makes about 5 cups

1 pound (454g) jicama
2 medium carrots, peeled and grated
2 small Persian cucumbers, ends trimmed, cut in semi-circles
2 oranges (about 20 oz/600g), sections & juice
3/4 teaspoon kosher salt plus more to taste
3/4 teaspoon chili powder plus more to taste
Lemon juice, optional

Slice off the jicama's thick, inedible skin and grate the rest on the large holes of a cheese grater. Grate the carrots on the same grater, then cut up the cucumbers. Scoop the sections out of the oranges, then juice the oranges. Stir together the jicama, carrot, cucumber, orange sections, orange juice, salt and chili powder. Taste the salad. If it's a little sweet, counter the sweetness by adding a little lemon juice. Is it "flat"? Add salt. Can you taste the chili powder? Adjust these to taste, my salad needed both more salt and chili powder. Do remember, the flavors will blossom while melding in the fridge but don't really get "stronger". Cover the salad and refrigerate for 24 hours. Serve cold, enjoy!

VARIATIONS Cumin instead of chili powder? I love that orange-cumin combo, first discovered in a lovely Orange & Cumin Vinaigrette.

HELPFUL KITCHEN TOOLS from MY KITCHEN to YOURS
CHEESE GRATER I've relied on a four-sided cheese grater for years but like the looks of how this two-sided cheese grater folds flat for storage. Handy!
GRAPEFRUIT KNIFE and/or GRAPEFRUIT SPOONS In my kitchen, a serrated grapefruit spoon gets put to use several times a week, ha, though not for grapefruit! I use it year-round to scoop out avocados; in the summer to scrape the woody seeds out of garden cucumbers or to cut out the centers of zucchini for Stuffed Zucchini Boats; in fall to scrape out the seeds from pumpkins and winter squash. This set looks nice, a combination of a grapefruit knife and grapefruit spoons.
GLASS JUICER I have my grandmother's vintage green-glass lemon juicer, it works like a champ. Here's a contemporary glass lemon juicer, it works for lemons, limes and oranges.
My Disclosure Promise

NUTRITION INFORMATION Per Half Cup: 33 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 6mg Sodium; 8g Carb; 3g Fiber; 4g Sugar; 1g Protein. WEIGHT WATCHERS WW Old Points 0, WW PointsPlus 0, WW SmartPoints 1, WW Freestyle 0 CALORIE COUNTERS 100-calorie serving = 1-1/2 cups (2g protein).

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SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

Sunflower Sprout-Inspired Salad Sherry Slaw Tomato Bread Pudding Brushed Eggplant Shredded Zucchini with Thyme Roasted Pepper, Cheddar Soufflés New Potatoes with Browned Butter Pan-Pickled Beets Farro with Asparagus & Green Onion Sauce Garlicky Bok Choy Buttermilk Garlic Salad Dressing <--- total fav! Homemade Cobb Salad Pickled Beet Dip Southwestern Potato Salad Weight Watchers Spinach Dip Beet Smoothies <-- such color! Sweet Potato Curry with Red Lentils, Roasted Peppers & Spinach Asian Slaw with Sugar Snap Peas & Almonds

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.

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