Nutrition per serving may change if servings are adjusted.
¼ cup cider vinegar
1½ tablespoons mild-flavored honey
1 tablespoon canola oil
2 teaspoons minced onion
1-1½ teaspoons mild-to-medium-hot New Mexican red chile powder, plus more for garnish
¼ teaspoon salt
2 cups diced peeled jicama (about ½ 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 jicama 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.
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.
63 calories;3 g fat(0 g sat); 3 g fiber; 10 g carbohydrates; 1 g protein; 14 mcg folate; 0 mg cholesterol; 6 g sugars; 4 g added sugars; 248 IU vitamin A; 11 mg vitamin C; 18 mg calcium; 1 mg iron; 105 mg sodium; 157 mg potassium
Carbohydrate Servings: ½
Exchanges: ½ other carbohydrate, ½ fat, 1 vegetable