Mexican Jicama Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 large jicama, peeled
• 2 large beets, trimmed and peeled
• 2 large carrots, peeled and cut into 3-inch lengths
• 1 (284 ml) can mandarin orange segments (believe that's about a 10 oz tin)
• 2 limes
• 3 tablespoons olive oil
• 2 tablespoons fresh cilantro, finely chopped
• salt
• pepper
• 1/4 cup unsalted peanuts, coarsely chopped

Recipe

• 1 julienne the jicama, beets, and carrots. mix together in a large bowl.
• 2 drain the mandarin oranges, reserving liquid. add the orange segments to the jicama mixture.
• 3 remove the zest of 1 lime and set aside. juice the limes, which should yield about 3 tablespoons whisk up the lime juice and the zest with 1/4 cup of the mandarin orange liquid. while whisking, drizzle in the oil to make smooth vinaigrette. you could get away with a little less oil here if that's a concern. check the flavour of the vinaigrette; if it's too sour for your tastes, add a little honey or agave nectar to take the lime edge off.
• 4 pour the vinaigrette over jicama mixture. add in the cilantro and toss to coat. season to taste with salt and pepper.
• 5 transfer the salad to a platter or serving bowl and sprinkle with the peanuts.