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“Adapted from a newspaper clipping. This recipe is made with jicama, which I had never heard of before. I remember asking the guy at the checkout if they sold it, but he didn't know. Low and behold, the next week or so I found it in the store. I'll never know if I was the one who asked for it or if many others did so. It's in the produce aisle, just so you know.”
READY IN:
10mins
SERVES:
12
YIELD:
1 salad
UNITS:
US

Ingredients Nutrition

  • 13 cup frozen orange juice concentrate, thawed
  • 13 cup rice wine vinegar
  • 13 cup olive oil
  • 2 lbs red cabbage, shredded
  • 6 medium oranges, peeled and sectioned (about 2 cups)
  • 1 medium jicama, peeled, cut into thin, bite-sized strips (about 1 1/2 pounds)
  • 1 medium red bell pepper, cut into thin, bite-sized strips
  • 6 green onions, thinly sliced (about 1/2 cup)

Directions

  1. Whisk together orange juice concentrate, vinegar, and olive oil. Combine remaining ingredients in a large bowl.
  2. Pour dressing over salad in bowl. Toss to coat.
  3. Can be stored in refrigerator until ready to serve. Toss before serving.

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