Jicama & Cucumber Salad with Red Chile Dressing

Jicama & Cucumber Salad with Red Chile Dressing

1 Review
From: EatingWell Magazine, September/October 2010

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

Ingredients 6 servings

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  • 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


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  1. Puree vinegar, honey, oil, onion, chile powder to taste and salt in a blender until smooth.
  2. Toss jicama 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.
  • 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 information

  • Serving size: ⅔ cup
  • Per serving: 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

Reviews 1

September 09, 2010
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By: mary.knight
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.
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