Jícama & Cucumber Salad with Red Chile Dressing

4.6 (19)
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


  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

calories 63
fat 3 g (0 g sat, 1 g mono)
cholesterol 0 mg
carbohydrates 10 g
protein 1 g
fiber 3 g
sodium 105 mg
potassium 157 mg

Nutrition Bonus Vitamin C (18% daily value).

Carbohydrate Serving 1/2

Exchanges 1 fruit

From EatingWell September/October 2010