Jícama & 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 fruit

Jícama & Cucumber Salad with Red Chile Dressing
Jícama & Cucumber Salad with Red Chile Dressing

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 Cook Tips)

  • 1

    medium English cucumber, peeled, seeded and diced

  • 2

    tablespoons chopped fresh mint

Directions

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. Cook's Tip Jícama 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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