Jícama & Cucumber Salad with Red Chile Dressing
This salad combines cucumber and jícama with a sweet-sour, slightly spicy vinaigrette and makes a great start to any Mexican-inspired meal.Yield: 6 servings, 2/3 cup each
Active Time: 20
Total Time: 20
- 1/4 cup cider vinegar
- 1 1/2 tablespoons mild-flavored honey
- 1 tablespoon canola oil
- 2 teaspoons minced onion
- 1-1 1/2 teaspoons mild-to-medium-hot New Mexican red chile powder, plus more for garnish
- 1/4 teaspoon salt
- 2 cups diced peeled jícama (about 1/2 medium; see Note)
- 1 medium English cucumber, peeled, seeded and diced
- 2 tablespoons chopped fresh mint
- Puree vinegar, honey, oil, onion, chile powder to taste and salt in a blender until smooth.
- Toss jícama and cucumber with the dressing in a large bowl; stir in mint. Refrigerate for about 30 minutes.
- Sprinkle the salad with more chile powder before serving, if desired.
Tips & Notes
- Note: Jicama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor. To peel it, use a small, sharp knife or vegetable peeler, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath.
Nutrition Per Serving
|fat||3 g (0 g sat, 1 g mono)|
Nutrition Bonus Vitamin C (18% daily value).
Carbohydrate Serving 1/2
Exchanges 1 fruit
From EatingWell September/October 2010