Cucumber, Jicama, and Mango Salad
- 1/4 cup brown rice vinegar
- 1/4 cup water
- 2 tablespoons agave nectar
- 1/2 teaspoon freshly squeezed lime juice
- 1/4 teaspoon sea salt
- 1 large English cucumber, peeled
- 1 cup peeled and diced jicama, in 1/2-inch cubes
- 1 cup diced mango, in 1/4-inch cubes
- 3 tablespoons coarsely chopped fresh mint
- 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.
- 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.
- If youre 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.
- Store in an airtight container in the refrigerator for 5 to 6 days.
- (per serving)
- Calories: 60
- Total Fat: 0.2g (0g saturated, 0g monounsaturated)
- Carbohydrates: 14g
- Protein: 0g
- Fiber: 2g
- Sodium: 100mg
brown rice vinegar, water, nectar, freshly squeezed lime juice, salt, cucumber, jicama, mango, fresh mint
Taken from www.epicurious.com/recipes/food/views/cucumber-jicama-and-mango-salad-379214 (may not work)