Photo of Jicama noodles with citrus dressing by WW

Jicama noodles with citrus dressing

2
2
2
SmartPoints® value per serving
Total Time
30 min
Prep
30 min
Serves
4
Difficulty
Easy
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.

Ingredients

Orange(s)

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

Uncooked jicama

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

Uncooked red onion(s)

½ small, very thinly sliced

Chopped red hot chili peppers

1 Tbsp, or thinly sliced (optional)

Cilantro

¼ cup(s), fresh, roughly chopped

Instructions

  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