This salad combines cucumber and jícama with a sweet-sour, slightly spicy vinaigrette and makes a great start to any Mexican-inspired meal.Ingredients
Total Time: 20 minutes
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
6 servings, 2/3 cup each
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.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 fruit
- Carbohydrate Servings
- Vitamin C (18% daily value).