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Jícama & Cucumber Salad with Red Chile Dressing

September/October 2010

Your rating: None Average: 4.7 (15 votes)

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



READER'S COMMENT:
"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. "
Jícama & Cucumber Salad with Red Chile Dressing

Makes: 6 servings, 2/3 cup each

Active Time:

Total Time:

Ingredients

  • 1/4 cup cider vinegar
  • 1 1/2 tablespoons mild-flavored honey
  • 1 tablespoon canola oil
  • 2 teaspoons minced onion
  • 1-1 1/2 teaspoons mild-to-medium-hot New Mexican red chile powder, plus more for garnish
  • 1/4 teaspoon salt
  • 2 cups diced peeled jícama (about 1/2 medium; see Note)
  • 1 medium English cucumber, peeled, seeded and diced
  • 2 tablespoons chopped fresh mint

Preparation

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

Tips & Notes

  • 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

Per serving: 63 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 10 g carbohydrates; 4 g added sugars; 1 g protein; 3 g fiber; 105 mg sodium; 157 mg potassium.

Nutrition Bonus: Vitamin C (18% daily value).

Carbohydrate Servings: 1/2

Exchanges: 1 fruit


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