With red cabbage, grapefruit, avocados and black beans, this colorful jicama salad is so fresh and crisp. It’s filling enough to be an entrée salad, but it also makes a fantastic side dish especially with Mexican and Southeast Asian flavors.
- For salad
- 1 grapefruit
- 1 jicama (about 1 pound), peeled and cut into matchsticks
- 1/2 red cabbage (about 1 pound), shredded
- 1 cup shredded carrots
- 1 avocado, diced
- 1 can black beans, drained and rinsed
- 3 scallions, thinly sliced
- 1/3 cup chopped cilantro
- 1/4 cup roasted pepitas
- For vinaigrette
- 1 garlic clove, minced
- 1 teaspoon whole grain mustard
- 2 tablespoons fresh grapefruit juice
- 1 tablespoon white wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- To cut the grapefruit, slice off the top and bottom. Cut off the peel and pith following the curve of the fruit. Slice between the membranes to cut out the individual segments. Hold the grapefruit over a small bowl to catch the juices as you do this.
- Combine the grapefruit, jicama, cabbage, carrots, avocados, black beans, scallions, cilantro and pepitas in a large bowl.
- For the vinaigrette, whisk the garlic, mustard, 2 tablespoons grapefruit juice, vinegar, olive oil, salt and pepper in a small bowl.
- Drizzle the vinaigrette into the salad, tossing to combine.
You can substitute 2 oranges for the grapefruit.
Instead of grapefruit, you can use sliced mango. Then add the juice of 1 lime to the vinaigrette.
Store leftover salad in an airtight container in the refrigerator up to 2 days. The dressing should be kept in a separate jar. Try not to toss the entire salad in the vinaigrette if you are planning to save some of it.
Keywords: jicama salad, jicama salad recipe
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