Reviewed: Jan. 20, 2012

This is a good BASE recipe. I added the chili powder after I made it at one other reviewer's suggestion to help. I probably won't make it again because no one in my family loved it. The kids (jicama fans) would not touch it after one bite. They actually asked if they could just eat the brussel sprouts on their plates instead. It was a weird moment.

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1 user found this review helpful

Reviewer:

riz

Living In: Chapin, South Carolina, USA

Reviewed: Oct. 15, 2011

10-13-11: The best jicama recipe so far.

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1 user found this review helpful

Reviewer:

Rex Hutcheson

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Sep. 27, 2011

I have made this a couple times and it gets rave reviews. Instead of chopping the jicama, I put in my my food processor and shred it. It may be a little more work, but it makes a lot more salad!

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2 users found this review helpful

Reviewer:

TPABAYRICK

Cooking Level: Expert

Home Town: New Hartford, New York, USA

Reviewed: Sep. 17, 2011

As it is, tasty and refreshing. I used a regular orange as I had one of those in the fridge. The saltiness was a nice counter to the sweet and sour . I love chili powder on my jicama so I sprinkled a bit on the salad. I liked it even better with that on it!

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6 users found this review helpful

Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Jun. 18, 2011

This is just awesome!! My first time using jicama and I wasn't sure what to do with it -- except have it with dip. Then I found this recipe and I'm glad I did! I did add lemon and lime zests and I used "no sugar added" mandarin oranges and used all of the liquid from the can. I only had dried cilantro -- I used about a Tbsp and a half or so. Very yummy! :D

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Reviewer:

jmmeyer

Reviewed: Aug. 12, 2010

This has a really bright taste to it and was wonderful!

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Reviewer:

mcizatt

Reviewed: Jul. 16, 2010

I am new to jicama. This is so fresh and tasty that I will be preparing it a lot. I used a fresh orange and added a sweet red bell pepper. I also added 2 TBS of orange marmalade and the zest from the lime and the orange. No salt and no pepper. This is great as a salad, a snack and also tasty over fish or chicken or pork. I think the word "slaw" probably turns cooks away from trying this. I'm sure glad I did try it. Thanks for sharing. Also, the nice thing about the jicama is that it doesn't turn brown, just stays nice and white!

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Reviewer:

FRICIA

Cooking Level: Intermediate

Reviewed: Jun. 10, 2010

How did this have 3.5 stars when it only has 1 review that gives it 5 stars? I haven't tried it but am giving 5 just because I almost didn't look at it because it only had 3.5

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4 users found this review helpful