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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jicama	1		peeled	456.0	105.84	8.64	1.08
beet	2		trimmed peeled	-	-	-	-
carrot	2		peeled cut	59.04	13.7952	1.3392	0.3456
mandarin orange segment	1	can		-	-	-	-
lime	2			-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
salt				-	-	-	-
pepper				-	-	-	-
peanut	1/4	cup	unsalted chopped	206.955	5.8874	9.417	17.9726

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.