Mango Jícama Chopped SaladRomulo Yanes
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:
1
Need to make a substitution?
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.