JICAMA MANGO AND GREEN CABBAGE SLAW WITH CITRUS VINAIGRETTE

Jicama, Mango and Green Cabbage Slaw with Citrus Vinaigrette

From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 213.

Prep Time1 hr 10 mins
Total Time1 hr 10 mins
Course: Can Prepare Ahead, Side Dishes - Salads, Vegetarian
Servings: 6 servings
Author: Catherine Christiano

Ingredients

Salad

  • 1 mango Peel and slice into 1/8 to 1/4" julienned strips
  • 1/4 pound jicama (about 1/4 of a medium-sized jimaca) Cut into 1/8" thick julienned strips, approximately 1 cup.
  • 4 cups thinly sliced green cabbage, about 1/2 head
  • 1 red bell pepper cored and thinly sliced
  • 5 scallion greens thinly sliced

Citrus Vinaigrette

  • 1/2 cup fresh orange juice
  • 4 tablespoons fresh lime juice
  • 2 teaspoons light vinegar (i.e. apple cider vinegar, rice vinegar, or Champagne vinegar)
  • 2 teaspoons finely minced fresh ginger
  • 2 teaspoons honey or sugar
  • 3 tablespoons canola oil
  • salt to taste

Instructions

  • In a large serving bowl, toss together salad ingredients.
  • In a small bowl, add vinaigrette ingredients. Whisk to combine.
  • Dress the slaw with generous amount of vinaigrette just before serving; toss to combine.

Notes

If you can't find jicama, ordinary radishes may be substituted.
Suggested variations:
  • Replace scallions with 1/2 cup chopped cilantro.
  • Adding a cup of finely shredded red cabbage.
  • Replace green cabbage with equal amount of milder Napa cabbage.