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.

　　

Ingredients

serves 6

　　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

　　

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

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.