MENU
JOIN
Fennel Carrot Soup Fennel Carrot Soup
What Is Fennel and How Do You Cook It? What Is Fennel and How Do You Cook It?
Pasta with Creamy Fennel Sauce Pasta with Creamy Fennel Sauce
Jicama Citrus Salad Jicama Citrus Salad
Warm Cabbage, Fennel and Pear Salad Warm Cabbage, Fennel and Pear Salad
Fish with Fennel Fish with Fennel
Shaved Fennel Salad Shaved Fennel Salad
Mango and Jicama Salad Mango and Jicama Salad
Fennel Salad with Citrus Dressing Fennel Salad with Citrus Dressing
Crunchy Cucumber and Fennel Salad Crunchy Cucumber and Fennel Salad
Fennel Orange Salad Fennel Orange Salad
Fennel Salad with Orange-Balsamic Vinaigrette Fennel Salad with Orange-Balsamic Vinaigrette
Dijon Pork Chops with Cabbage and Fennel Dijon Pork Chops with Cabbage and Fennel
Apple Fennel Salad Apple Fennel Salad
Italian Fennel Salad Italian Fennel Salad
Citrus Fennel Salad Citrus Fennel Salad
Cucumber Fennel Salad Cucumber Fennel Salad
Fennel Wild Rice Salad Fennel Wild Rice Salad

Fennel-Jicama Salad

4.3 | 3 Reviews
Total Time:Prep/Total Time: 20 min.

Recipe by Stephanie Matthews, Tempe, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 12, 2022

This crunchy jicama salad contains no mayonnaise, making it a great dish to pass. Mint adds a refreshing flavor, but can be omitted if you don't have it on hand.—Stephanie Matthews, Tempe, Arizona

TEST KITCHEN APPROVED

Fennel-Jicama Salad

4.3 | 3 Reviews Add your review
Yield:12 servings (3/4 cup each)
Prep:20 min
Save Saved Saving print

Ingredients

  • 1 medium jicama, cut into strips
  • 1 fennel bulb, thinly sliced
  • 1 large apple, thinly sliced
  • 1 large pear, thinly sliced
  • 1 small red onion, thinly sliced
  • 1/2 cup canola oil
  • 1/2 cup cider vinegar
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup dried cherries
  • 1 teaspoon minced fresh mint
Text Ingredients
Shop Recipe

Directions

  1. In a large bowl, combine the jicama, fennel, apple, pear and onion. In a small bowl, whisk the oil, vinegar, sugar, lemon juice and salt. Pour over salad and toss to coat. Sprinkle with cherries and mint. Refrigerate until serving.

Nutrition Facts

3/4 cup: 167 calories, 10g fat (1g saturated fat), 0 cholesterol, 112mg sodium, 21g carbohydrate (15g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.