3 cups cubed jicama, (1/2 inch)
2 cups cubed, peeled cucumber
1/2 cup sliced red pepper
1 tablespoon minced fresh sage
1 lime, zest and juice
1 teaspoon kosher salt
1/8 to 1/4 teaspoon red pepper flakes
Mix all ingredients in a serving bowl. Serve at room temperature or chill before serving.
I labeled this post as Mexican simply because of the jicama. This salad would be great with any type of main dish or even as a main dish. The jicama and cucumber open themselves to lots of flavors, complimenting many different cuisines.