WebMD Recipe from EatingWell.com
Total Time: 20 mins
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
- 1-1 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
- Step 1
- Puree vinegar, honey, oil, onion, chile powder to taste and salt in a blender until smooth.
- Step 2
- Toss jícama and cucumber with the dressing in a large bowl; stir in mint. Refrigerate for about 30 minutes.
- Step 3
- Sprinkle the salad with more chile powder before serving, if desired.
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.
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