Mango Jicama Chopped Salad


Mango Jicama Chopped Salad
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:
1 cup toasted salted pumpkin seeds (or sunflower seeds)

preparation

Make dressing:
Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper. Make salad:
Toss together jícama, mangoes, cabbage, romaine, and cucumber with dressing to taste. Serve salad sprinkled with pumpkin seeds.

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3 thoughts on “Mango Jicama Chopped Salad

  1. Pingback: new food may « emelle's adventures

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