Jícama & Cucumber Salad with Red Chile Dressing

By Hester

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

Ingredients

• 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

Details

Preparation time 20mins
Cooking time 20mins
Adapted from eatingwell.com

Preparation

Step 1

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.

Nutrition

Per serving : 63 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 10 g Carbohydrates; 1 g Protein; 3 g Fiber; 105 mg Sodium; 157 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 fruit