This dish combines cucumber, jicama, and mango with a sweet rice vinegar dressing. It’s an exquisite and different way to enjoy these vegetables and fruit. I recommend it as a healthy mid-morning snack.
1/4 cups rice vinegar, available in the Asian section
1/4 cups water
2 tablespoons agave syrup
1/2 teaspoons lime juice
1/4 teaspoons sea salt
1 cucumber, large
1 cup jicama, peeled and diced
1 cup mango, peeled and diced
3 tablespoons peppermint, chopped
Preparation
20 mins
0 mins
Low
Mix the vinegar, water, agave honey, lime juice, and salt in a small pot and bring to a boil. Cook until the liquid thickens slightly, about two minutes. Refrigerate the dressing for 15 minutes.
Meanwhile, cut the cucumber into cubes, removing the seeds. Also, cut the jicama and mango into cubes. Add the rice vinegar dressing and stir.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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