¼ cup cider vinegar
1 ½ tablespoons mild-flavored honey
1 tablespoon canola oil
2 teaspoons minced onion
1 to 1 ½ teaspoons mild-to-medium New Mexican red chile powder, plus more for garnish
¼ teaspoon salt
2 cups diced peeled jicama (about ½ medium; see note)
1 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 jicama 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 root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor. To peel, 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.
Per serving: Calories 63; Total fat 3 g; Monounsaturated fat 1 g; Fiber 3 g; Protein 1 g; Carbohydrate 10 g; Sodium 105 mg.
*Recipe courtesy of the American Heart Association.