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3 cups cut jicama (1/4x1-inch sticks)
1 cup coarsely grated carrot
2 cups bite-sized orange segments (any type)
2 teaspoons vegetable oil
2 Tablespoons orange juice (juice from about 1/2 orange)
1 Tablespoon honey or packed brown sugar
2 teaspoons lime juice (juice from about 1/2 lime)
¼ teaspoon salt


  1. Wash hands with soap and water.
  2. In a large bowl, mix jicama, carrot and orange.
  3. In a small bowl or jar with a tight lid, combine oil, orange juice, honey, lime juice, and salt. Mix or shake well.
  4. Pour over the salad and stir lightly.
  5. Serve right away.
  6. Refrigerate leftovers within 2 hours.


  • Want to use canned mandarin oranges instead? One 10.5 oz. can equals 1 cup of mandarin oranges.
  • Honey is not recommended for children under 1 year old.
  • Freeze extra lime juice to use later.
  • No jicama? Use apple, turnip or parsnip instead.
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4 Cups
Prep time:
20 minutes
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