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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 jcama (about 1/2 medium; see Note)
• 1 medium English cucumber, peeled, seeded and diced
• 2 tablespoons chopped fresh mint

Description

This Salad Combines Cucumber And Jícama With A Sweet-sour, Slightly Spicy Vinaigrette And Makes A Great Start To Any Mexican-inspired Meal.

Eating Well