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Jicama-Cucumber Salad

This recipe is part of the recipe for Spicy Grilled Chicken


Makes 6 servings


1 jicama (1-1/4 to 1-1/2 pounds)*
1 small cucumber, unpared
1/2 cup very thinly slivered mild red onion
2 tablespoons fresh lime juice
1/2 teaspoon grated lime peel
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon crumbled dried de arbol chili
3 tablespoons vegetable oil
Leaf lettuce
Red onion slivers and lime wedges for garnish

*Or, substitute Jerusalem artichokes. Cut pared artichokes lengthwise into halves; cut halves crosswise into thin slices.


  1. Pare jicama. Cut lengthwise into 8 wedges; cut wedges crosswise into 1/8-inch-thick slices.
  2. Cut cucumber lengthwise in half; scoop out and discard seeds. Cut halves crosswise into 1/8-inch-thick slices.
  3. Combine jicama, cucumber and onion in large bowl; toss lightly to mix.
  4. Combine lime juice, lime peel, garlic, salt and chili in small bowl. Gradually add oil, whisking continuously, until dressing is thoroughly blended.
  5. Pour dressing over salad; toss lightly to coat. Cover and refrigerate 1 to 2 hours to blend flavors.
  6. Serve salad in lettuce-lined salad bowl. Garnish, if desired.

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