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 .
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