Jícama & Cucumber Salad with Red Chile Dressing

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

 Jícama & Cucumber Salad with Red Chile Dressing
photographer: Ken Burris
Nutritionist Tested & Approved
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

Directions
  1. 6 servings, 2/3 cup each

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

  3. Toss jícama and cucumber with the dressing in a large bowl; stir in mint. Refrigerate for about 30 minutes.

  4. Sprinkle the salad with more chile powder before serving, if desired.


Nutritional Facts

Servings
6
Per serving
Calories
63
Carbohydrates
10g
Fat
3g
Saturated Fat
0g
Monounsaturated Fat
1g
Protein
1g
Cholesterol
0mg
Dietary Fiber
3g
Potassium
157mg
Sodium
105mg
Added Sugars
4g
Exchanges
1 fruit
Carbohydrate Servings
1/2
Vitamin C (18% daily value).

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