Healthy Ingredient of the Week – Jicama

Jicama is a funny-sounding root vegetable that you probably don’t realize you’ve eaten before.  Jicama is commonly found shredded into coleslaws or salads and chopped into salsa.  Even a small amount of jicama in a dish yields major health benefits, as this veggie is extremely high in Vitamin C and iron (one small jicama alone contains over 100% of the Recommended Daily Allowance for both nutrients!).  Jicama can be used in a variety of sweet or savory dishes, especially those with a Mexican twist.

Jicama and Cucumber Salad with Red Chile Dressing

¼ cup cider vinegar
1 ½ tablespoons mild-flavored honey
1 tablespoon canola oil
2 teaspoons minced onion
1-1 ½ teaspoons mild-to-medium-hot New Mexican red chile powder, plus more for garnish
¼  teaspoon salt
2 cups diced peeled jicama
1 medium English cucumber, peeled, seeded and diced
2 tablespoons chopped fresh mint

1.  Puree vinegar, honey, oil, onion, chile powder, and salt in a blender until smooth.
2.  Toss jicama and cucumber with the dressing in a large bowl; stir in mint. 
3.  Refrigerate for about 30 minutes.
4.  Sprinkle the salad with more chile powder before serving, if desired.


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