• Dressing:
    • ¼ cup fresh lime juice
    • 2 tablespoons honey
    • 1 tablespoon Sherry vinegar or red-wine vinegar
    • 1 teaspoon minced garlic
    • ¼ cup olive oil
  • Salad:
    • 2 cups chopped peeled jÌcama (about 1 lb)
    • 2 mangoes, pitted, peeled, and coarsely chopped
    • ½ lb. Napa cabbage, sliced crosswise (about 3 cups)
    • 1 head romaine (1 1/2 lb), torn into bite-size pieces
    • ½ seedless cucumber, cut into 2- by 1/4-inch sticks
    • chopped green or red onion to taste
  • Accompaniment:
    • 1 cup toasted salted pumpkin seeds


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 jÌcama, mangoes, cabbage, romaine, and cucumber with dressing to taste.

Serve salad sprinkled with pumpkin seeds.


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.

30 Minute, Healthy, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Salads, Vegetable, Vegetarian
MacGourmet downloadMango Jicama Salad. To import, drag image to your MacGourmet recipe box.