Jícama & Cucumber Salad with Red Chile Dressing

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.

From EatingWell: September/October 2010
Yield: 6 servings, 2/3 cup each
Active Time: 20
Total Time: 20


  1. 1/4 cup cider vinegar
  2. 1 1/2 tablespoons mild-flavored honey
  3. 1 tablespoon canola oil
  4. 2 teaspoons minced onion
  5. 1-1 1/2 teaspoons mild-to-medium-hot New Mexican red chile powder, plus more for garnish
  6. 1/4 teaspoon salt
  7. 2 cups diced peeled jícama (about 1/2 medium; see Note)
  8. 1 medium English cucumber, peeled, seeded and diced
  9. 2 tablespoons chopped fresh mint


  1. Puree vinegar, honey, oil, onion, chile powder to taste and salt in a blender until smooth.
  2. Toss jícama and cucumber with the dressing in a large bowl; stir in mint. Refrigerate for about 30 minutes.
  3. 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: 63 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 10 g carbohydrates; 1 g protein; 3 g fiber; 105 mg sodium; 157 mg potassium.

Nutrition Bonus: Vitamin C (18% daily value).

1/2 Carbohydrate Serving

Exchanges: 1 fruit