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    Jicama & Cucumber Salad With Red Chile Dressing

    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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