This salad combines cucumber and jicama 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 1 1/2 teaspoons mild-to-medium-hot New Mexican red chili powder, plus more for garnish
- 1/4 teaspoon salt
- 2 cups diced peeled jicama (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.
Puree the vinegar, honey, oil, onion, chili powder to taste and salt in a blender until smooth.
Toss the jicama and cucumber with the dressing in a large bowl; stir in the mint. Refrigerate for about 30 minutes.
Sprinkle the salad with more chili powder before serving, if desired.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
63 calories; 3g total fat; 0g total saturated fat; 0mg cholesterol; 105mg sodium; 10g carbohydrates; 3g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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