- red pepper
- yellow pepper
- green pepper
- 2 cucumbers, seeded and peeled (or one large English cucumber)
- 1/2 small purple onion
- peeled, julienned Jicama (optional)
- 1 jalapeño (remove the seeds and the white pith)
- 1 packet of Splenda or Stevia or 2 tsp. sugar
- 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; if you are using English cucumbers, there is no need to remove the seeds and you may want to keep the peel on, too). Thinly slice the purple onion, or finely dice it if you prefer. 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.