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.