This salad combines cucumber and jicama with a sweet-sour, slightly spicy vinaigrette and makes a great start to any Mexican-inspired meal.

Cheryl & Bill Jamison
Source: EatingWell Magazine, September/October 2010
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Ingredients

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Directions

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  • Puree vinegar, honey, oil, onion, chile powder to taste and salt in a blender until smooth.

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  • 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.

Tips

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 Facts

63.4 calories; protein 0.7g 2% DV; carbohydrates 9.8g 3% DV; exchange other carbs 0.5; dietary fiber 2.8g 11% DV; sugars 5.8g; fat 2.5g 4% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 248.2IU 5% DV; vitamin c 10.9mg 18% DV; folate 14.5mcg 4% DV; calcium 18mg 2% DV; iron 0.7mg 4% DV; magnesium 13.4mg 5% DV; potassium 157.1mg 4% DV; sodium 105.3mg 4% DV; thiaminmg 3% DV; added sugar 4g.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
10/30/2011
I have to admit I used rice vinegar instead of apple cider and added fresh lime juice. But it was great. The mint really makes it so don't skip that. Read More