Mango Jicama Chopped Salad
Gourmet [1]
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
- For salad
2 cups chopped peeled jícama (about 1 lb)
2 mangoes, pitted, peeled, and coarsely chopped
1/2 lb Napa cabbage, sliced crosswise (about 3 cups)
1 head romaine (1 1/2 lb), torn into bite-size pieces
1/2 seedless cucumber, cut into 2- by 1/4-inch sticks
1 cup toasted salted pumpkin seeds
Directions
Serves 8.
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.
- Make dressing: Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
- Toss together jícama, mangoes, cabbage, romaine, and cucumber with dressing to taste.
- Serve salad sprinkled with pumpkin seeds.
Information
- Category
- Other, Salads
- Cuisine
- Mexican