Photo of Jicama noodles with citrus dressing by WW

Jicama noodles with citrus dressing

Total Time
30 min
30 min
Fresh and light, this side— inspired by a recipe served at NIX restaurant in New York City—is a welcome change of pace from typical salads. Jicama has a slight savory flavor with the texture of an apple and a distinct crunch. It’s often served raw, as in this preparation. You’ll find it in supermarkets and Latin and Asian markets. Use a chef’s knife to remove the thick, papery skin and then cut it into noodle-like strands. Cara Cara or blood oranges both have beautiful, rich-hued interiors; Cara Cara have pinkish red and orange flesh while blood oranges are deep red. If you can find those varieties, they worth it for both their appearance and wonderful flavor.



2 medium, Cara Cara or blood oranges

Fresh lime juice

2 Tbsp

Fresh lemon juice

1 Tbsp

Extra virgin olive oil

2 Tbsp

Kosher salt

½ tsp

Cayenne pepper

1 pinch(es)


1 pound(s), peeled and spiralized (or very thinly sliced with a vegetable peeler or knife)

Red onion

½ small, very thinly sliced

Red hot chili peppers

1 Tbsp, chopped, or thinly sliced (optional)


¼ cup(s), fresh, roughly chopped


  1. Cut off top and bottom ends of each orange, slicing just far enough to expose fruit beneath pith. Squeeze juice from orange ends into a bowl (you should have about 2 Tbsp); discard ends. Stand each orange on your cutting board with a cut side down to steady it. Slice off remaining peel and pith; discard. Cut each peeled orange into thin rounds; set aside.
  2. Add lime and lemon juices to bowl with orange juice; whisk in oil, salt and cayenne. Add jicama, onion and chile pepper (if using); toss well to combine with dressing.
  3. Transfer dressed jicama mixture to a serving bowl; top with reserved orange slices and cilantro. Serve immediately.
  4. Serving size: 1 1/2 c