- red pepper
- yellow pepper
- green pepper
- 2 cucumbers, seeded and peeled
- 1/2 small purple onion
- peeled, julienned Jicama (optional)
- 1 jalapeño (remove the seeds and the white pith)
- 1 packet of Splenda
- 1/2 cup parsley, finely chopped
- 1 tsp. minced garlic
- 2 Tbsp. red wine vinegar
- 1/4 cup oil
- 1/8 tsp. salt
Mix the dressing in a blender or small food processor until the ingredients are emulsified. Put it in the refrigerator to chill for an hour or two.
Julienne the pepper and the cucumbers (after you have seeded and peeled the cucumbers). Thinly slice the purple onion. Toss all the ingredients together.
I like to use the jicama when I make it, but it’s not always available. When I find it, it is usually at a supermarket that caters to ethnic food lovers, such as the local Mexican market.
Just before serving, add the dressing and mix well.
If you’re worried about the dressing being spicy, don’t be. With the seeds and pith removed, it’s very tame. If you want to ratchet up the spicy quotient, let a few of the seeds stick around and make it into the dressing.