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Jícama and Cucumber Salad with Red Chile Dressing

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  6 servings, 2/3 cup each
This salad combines cucumber and jícama with a sweet-sour, slightly spicy vinaigrette and makes a great start to any Mexican-inspired meal.
1/4 cup cider vinegar
1 1/2 tablespoons mild-flavored honey
1 tablespoon canola oil
2 teaspoons minced onion
1 to 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

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.
Jícama and Cucumber Salad with Red Chile Dressing Recipe at
Puree vinegar, honey, oil, onion, chile powder to taste and salt in a blender until smooth.

Toss jícama 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 08/01/2010
Part of These Recipe Collections Find Similar Recipes »
 Cool Cucumber Appetizers
Nutrition Facts per Serving
Yield:   6 servings, 2/3 cup each
Calories: 63
Sodium: 105mg
Fiber: 3g
Carbohydrates, Total: 10g
Protein: 1g
% Cal. from Fat: 43%
Fat. Total: 3g
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