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.



1/4 cup cider vinegar

1/2 tablespoons mild-flavored honey

1 tablespoon canola oil

2 teaspoons minced onion

1-1 1/2 teaspoons chile powder

1/4 teaspoon salt

2 cups diced peeled jicama

1 medium English cucumber

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 .


By Gustavo Pasquini


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