The cool, refreshing taste of this salad comes rom fresh mandarins and jicama, a root vegetable now widely available. Mandarins are famous for their vitamin C content and they also contain too many cancer fighting phytochemcials to name. Jicama adds additional vitamin C and lots of fiber. The white flesh of this crunchy, mild flavored vegetable tempers the acidity of the mandarins, provides a nice color contrast, and adds texture.
- 1 medium jicama (about 3/4 lb), peeled and cut into 1 1/2 inch matchsticks
- 2 medium carrots, peeled coarsely, grated or julienned
- 3 Rascal mandarins, peeled and segmented
- 1/2 Tbsp extra-virgin olive oil
- 2 Tbsp fresh squeezed Rascal Mandarin juice
- 2 Tbsp honey
- 1 Tbsp freshly squeezed lime juice or to taste
- 8 fresh mint leaves, thinly slivered
- In a medium bowl, combine the jicama, carrots, and mandarin segments.
- In a small bowl, combine the olive oil, orange juice, honey, and lime juice and add salt to taste.
- Whisk the dressing and pout over the jicama mixture.
- Toss to coat.
- Refrigerate the salad for 2 to 3 hours.
- Top with mint leaves before serving
- Did you know? Like other oranges, mandarin oranges are excellent sources of vitamin C, although not as high in this valuable nutrient as navel oranges, even comparing equal portions. However, mandarins provide greater amounts of two antioxidant phytochemicals: beta-carotene and beta-cryptoxanthing.
- Serving Size: 8
- Calories: 63
- Sugar: 7
- Sodium: 34
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 14
- Protein: 1
- Cholesterol: 0