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Jicama & Cucumber Salad With Red Chile Dressing

Jicama & Cucumber Salad With Red Chile Dressing
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WebMD Recipe from

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

Prep: 20 minutes | 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
  • 2 cups
    diced peeled jícama, (about 1/2 medium; see Note)
  • medium English cucumber, peeled, seeded and diced
  • 2 tablespoons
    chopped fresh mint
  1. Puree vinegar, honey, oil, onion, chile powder to taste and salt in a blender until smooth.
  2. Toss jícama and cucumber with the dressing in a large bowl; stir in mint. Refrigerate for about 30 minutes.
  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.

Nutritional Information

Makes: 6 servings, 2/3 cup each
  • Calories63
  • Fat3 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates10 g
    • Dietary fiber3 g
  • Protein1 g
  • Sodium105 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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