The Art of Crunchy Carrot Jicama Salad Perfection

Precision Vegetable Preparation

Master the art of julienning vegetables into uniform matchsticks that create perfect texture and ensure every bite has the ideal ratio of crunch to flavor.

Supreme Citrus Segmenting

Learn the professional technique of removing orange segments from their membranes for clean, jewel-like pieces that distribute perfectly throughout the salad.

Aromatic Nut Toasting

Develop deep, complex flavors in walnuts through proper dry-toasting that releases natural oils and creates irresistible nutty aroma and golden color.

Emulsified Dressing Creation

Achieve smooth, well-balanced dressing by properly whisking oil and acid together with natural honey sweetener for perfect coating on every vegetable strand.

Gentle Tossing Technique

Master the delicate balance of thoroughly coating vegetables with dressing while maintaining their crisp texture and visual appeal through careful, gentle mixing.

Secrets to Salad Perfection Every Time

Make-Ahead Magic: Prepare all vegetables up to 4 hours in advance and store separately covered in the refrigerator, but wait to add dressing and walnuts until just before serving to maintain maximum crunchiness.

Jicama Selection: Choose firm, heavy jicama with tight skin and no soft spots - the fresher the jicama, the crunchier and sweeter your salad will be.

Citrus Technique: When segmenting oranges, work over a bowl to catch all the juice and add it to your dressing for extra citrus flavor without waste.

Nut Alternatives: Swap walnuts for toasted pecans, sliced almonds, or pepitas for different flavor profiles and textures while maintaining that essential crunch.

Dressing Customization: Add 1/4 teaspoon cumin or a pinch of chili powder to the dressing for a southwestern twist, or substitute rice vinegar for a milder Asian-inspired flavor.

Storage Wisdom: Dressed salad keeps for 1 day refrigerated but is best enjoyed fresh - leftovers make excellent taco toppings or additions to grain bowls the next day.

Crunchy Carrot Jicama Orange Salad with Honey Citrus Dressing and Toasted Walnuts

Name: Crunchy Carrot Jicama Orange Salad with Honey Citrus Dressing and Toasted Walnuts
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: For the Salad Base:; 4 cups carrots, julienned or shredded; 2 cups jicama, julienned into matchsticks; 2 large oranges, segmented with membranes removed; 1 cup radicchio, thinly sliced; 1/2 cup fresh cilantro, roughly chopped; 1/4 cup fresh parsley, roughly chopped; 1/2 cup walnuts, toasted and roughly chopped; For the Honey Citrus Dressing:; 3 tablespoons extra virgin olive oil; 2 tablespoons apple cider vinegar; 2 tablespoons fresh orange juice; 1 tablespoon honey or maple syrup; 1 tablespoon fresh lime juice; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; For Special Equipment:; Julienne peeler or mandoline slicer; Large mixing bowl; Small whisk or jar for dressing

The ultimate refreshing carrot jicama salad featuring crisp julienned vegetables, sweet orange segments, and toasted walnuts. This vibrant side dish combines the crunchy texture of fresh jicama with the natural sweetness of carrots and citrus, creating an unforgettable flavor experience that elevates the classic shredded salad to extraordinary heights perfect for summer gatherings, healthy meal prep, or any time you crave the perfect balance of sweet, tangy, and nutty flavors.

Prep Time

15 Minutes

Cook Time

0 Minutes

Total Time

15 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Salad Base:

4 cups carrots, julienned or shredded

2 cups jicama, julienned into matchsticks

2 large oranges, segmented with membranes removed

1 cup radicchio, thinly sliced

1/2 cup fresh cilantro, roughly chopped

1/4 cup fresh parsley, roughly chopped

1/2 cup walnuts, toasted and roughly chopped

For the Honey Citrus Dressing:

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

2 tablespoons fresh orange juice

1 tablespoon honey or maple syrup

1 tablespoon fresh lime juice

1/2 teaspoon sea salt

1/4 teaspoon black pepper

For Special Equipment:

Julienne peeler or mandoline slicer

Large mixing bowl

Small whisk or jar for dressing

Instructions

Prepare the vegetables by julienning or shredding the carrots into thin strips using a julienne peeler, box grater, or mandoline slicer for uniform texture.

Peel the jicama and cut into thin matchstick pieces approximately 2-3 inches long and 1/8 inch thick for optimal crunch.

Segment the oranges by cutting away the peel and pith, then carefully cutting between the membranes to release perfect citrus segments, collecting any juice for the dressing.

Slice the radicchio into thin ribbons and roughly chop the fresh cilantro and parsley, keeping the herbs in larger pieces for better visual appeal.

Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden, then roughly chop and set aside to cool.

Make the dressing by whisking together olive oil, apple cider vinegar, orange juice, honey, lime juice, salt, and pepper in a small bowl until emulsified and smooth.

Combine all prepared vegetables, orange segments, and herbs in a large mixing bowl, gently tossing with clean hands or salad tongs to distribute evenly.

Pour the honey citrus dressing over the salad and toss gently to coat all ingredients, then sprinkle toasted walnuts on top just before serving for maximum crunch.

Crunchy Carrot Jicama Orange Salad with Honey Citrus Dressing and Toasted Walnuts

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Crunchy Carrot Jicama Salad Perfection

Crunchy Carrot Jicama Orange Salad with Honey Citrus Dressing and Toasted Walnuts

Ingredients

Instructions