This sweet and spicy salad is easy to prepare. Serve with Chipotle-Lime Marinated Grilled Pork Chopsand Pinto Beans with Bacon.


  • 1 jicama (medium, about 12 ounces, peeled and cut into jullienne sticks)
  • 2 navel oranges (peeled, halved and sliced)
  • 2 tablespoons cider vinegar
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • fresh cilantro (for garnish)


  1. In shallow bowl arrange jicama and orange pieces. Stir together remaining ingredients, except cilantro leaves, in a small bowl; stir to dissolve sugar and spices. Drizzle dressing over orange mixture; garnish with cilantro leaves and serve.
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