1 1/2 tablespoons
1-1 1/2 teaspoons
mild-to-medium-hot New Mexican red chile powder, plus more for garnish
diced peeled jícama, (about 1/2 medium; see Note)
medium English cucumber, peeled, seeded and diced
chopped fresh mint
- 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.
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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