Cucumber, Jicama, and Mango Salad
While the concept of sweet-and-sour dishes is generally appealing, the execution often leaves something to be desired. Sweet-and-sour is like a seesaw; if it tilts too far in either direction, you could be thrown off balance, mangling your taste buds in the process. In this recipe I use a very light hand on both sides; the sour is a delicate brown rice vinegar, the sweet a gentle agave nectar. They dance together nicely on the tongue, more like ballet than Irish clogging. For folks who like a crunchy texture or who want to avoid fat, this one’s a winner.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Combine the vinegar, water, agave nectar, lime juice, and salt in a small saucepan over medium heat and bring to a gentle boil. Cook until the liquid is clear and slightly thickened, about 2 minutes. This should yield 1/4 cup of liquid. Refrigerate the dressing for 15 minutes.
Step 2
Quarter the cucumber lengthwise, remove the seeds, and slice crosswise into 1/2-inch pieces. Combine the cucumber, jicama, mango, and the cooled vinegar mixture in a bowl and stir well, then stir in the chopped mint.
rebecca’s notes
Step 3
If you’re feeling intimidated by chopping up a jicama or want to save time, many markets have precut jicama available in the refrigerated area of the produce section.
storage
Step 4
Store in an airtight container in the refrigerator for 5 to 6 days.
nutrition information
Step 5
(per serving)
Step 6
Calories: 60
Step 7
Total Fat: 0.2g (0g saturated, 0g monounsaturated)
Step 8
Carbohydrates: 14g
Step 9
Protein: 0g
Step 10
Fiber: 2g
Step 11
Sodium: 100mg
