Jicama is a tuberous root packed with potassium, rich in fiber and vitamin C, its flavor a crunchy cross between an apple and a water chestnut.
You can julienne the jicama in advance; unlike apple, jicama will not turn brown when exposed to air.
Because there is such a range in what might be considered “small” in both jicamas and oranges, just aim for a one to one ratio. One of the many advantages of this recipe—besides its two-step prep—is that exact measurements are not required to produce a dynamite end product!
1 small jicama, peeled and sliced into 1-to 2- inch pieces
2 or 3 medium navel oranges, peeled and sectioned
1/3 cup sliced scallions
¼ cup diced red onions
¼ tsp salt
¼ tsp ground mustard or Wasabi powder
¼ tsp Chinese 5 spice
½ tsp pepper, preferably white
¼ cup vegetable oil
1 Tbsp red wine vinegar
2 tsp fresh lime juice
romaine, escarole, or baby greens
Whisk together all ingredients except orange sections, jicama, and onions; heap these onto a bed of lettuce and drizzle dressing over all. Done!