This salad combines cucumber and jicama with a sweet-sour, slightly spicy vinaigrette and makes a great start to any Mexican-inspired meal. Source: EatingWell Magazine, September/October 2010

Cheryl & Bill Jamison


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

63 calories; 2.5 g total fat; 0.2 g saturated fat; 105 mg sodium. 157 mg potassium; 9.8 g carbohydrates; 2.8 g fiber; 6 g sugar; 0.7 g protein; 248 IU vitamin a iu; 11 mg vitamin c; 14 mcg folate; 18 mg calcium; 1 mg iron; 13 mg magnesium; 4 g added sugar;

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Rating: 5 stars
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