Mango Jícama Chopped SaladRomulo Yanes
Cooks' notes:
· Dressing may be made 1 day ahead and chilled, covered.
· You can prepare salad ingredients 1 day ahead and keep in separate sealed plastic bags, chilled.
Recipe information
Total Time
1 hr
Yield
Serves 8
Ingredients
For dressing:
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon Sherry vinegar or red-wine vinegar
1 teaspoon minced garlic
1/4 cup olive oil
2 cups chopped peeled jícama (about 1 pound)
2 mangoes, pitted, peeled, and coarsely chopped
1/2 pound Napa cabbage, sliced crosswise (about 3 cups)
1 head romaine (1 1/2 pounds)
1/2 seedless cucumber, cut into 2- by 1/4-inch sticks
Accompaniment:
Preparation
Make dressing:
Step 1
Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
Make salad:
Step 2
Toss together jícama, mangoes, cabbage, romaine, and cucumber with dressing to taste.
Step 3
Serve salad sprinkled with pumpkin seeds.
