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 jícama (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;3.0 g fat(0.0 g sat); 3.0 g fiber; 10.0 g carbohydrates; 1.0 g protein; 14.0 mcg folate; 0 mg cholesterol; 6.0 g sugars; 4.0 g added sugars; 248.0 IU vitamin A; 11.0 mg vitamin C; 18.0 mg calcium; 1.0 mg iron; 105 mg sodium; 157.0 mg potassium