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Snow Pea, Orange, & Jicama Salad

Snow Pea, Orange, & Jicama Salad
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This salad of snow peas, oranges and jícama is sweet, sour and full of crunch.

Prep: 30 minutes | Total Time: 30 minutes
  • 4 cups
    snow peas, (about 12 ounces), trimmed
  • oranges
  • 2 tablespoons
    extra-virgin olive oil
  • 1 tablespoon
    white-wine vinegar
  • 1 tablespoon
    minced shallot
  • 1 teaspoon
  • 1/4 teaspoon
  • 1/2 
    small jícama, peeled and cut into matchsticks (about 1 cup; see Tip)
  1. Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Have a bowl of ice water by the stove. Steam snow peas until tender-crisp, about 3 minutes. Transfer the peas to the ice water. Drain.
  2. Cut peels and white pith from oranges. Working over a bowl, cut the segments from surrounding membranes. Squeeze the peels and membranes over the bowl to extract about 3 tablespoons juice before discarding them. Transfer the segments with a slotted spoon to a small bowl. Whisk oil, vinegar, shallot, sugar and salt into the juice. Return the segments to the bowl along with the snow peas and jícama; toss with the dressing.


Tip: Jícama is a round root vegetable with brown skin, white flesh and a slightly sweet, nutty flavor. Look for it with other produce.
Nutritional Information

Makes: 4 servings, 1 cup each
  • Calories138
  • Fat7 g
    • Saturated fat1 g
  • Cholesterol0 g
  • Carbohydrates17 g
    • Dietary fiber5 g
  • Protein3 g
  • Sodium150 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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