From Mike Natkin at Herbivoracious.
Jicama, Orange and Radish Salad
1/2 jicama peeled and cut into 1/4" x 1/4" x 2" batons
1 big handful radishes, trimmed and cut into quarters (multiple colors if possible)
4 valencia oranges, cut into supremes, or supremes from several kinds of oranges for color diversity.
Reserved juice of oranges
handful of cilantro leaves, roughly torn
salt
black pepper
Combine the jicama, radishes, orange segments and cilantro with a big pinch of salt and several hearty grinds of pepper.
Add 1/4 cup of the orange juice and toss lightly.
Taste and adjust seasoning.