Mango Jícama Chopped Salad

Name: Mango Jícama Chopped Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 seedless cucumber, cut into 2- by 1/4-inch sticks; 1 teaspoon minced garlic; 2 Tbsps honey; 454 grams cups chopped peeled jícama (about; 59 milliliters fresh lime juice; 2 mangoes, pitted, peeled, and coarsely chopped; 710 milliliters 1/2 pound Napa cabbage, sliced crosswise (about; 59 milliliters olive oil; 237 milliliters toasted salted pumpkin seeds; 1 Tbsp Sherry vinegar or red-wine vinegar; 680 grams head romaine

Mango Jícama Chopped Salad is a gluten free, dairy free, and primal side dish. This recipe serves 8. One portion of this dish contains about 5g of protein, 11g of fat, and a total of 187 calories. Head to the store and pick up cucumber, garlic, napa cabbage, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Whisk together juice, honey, vinegar, and garlic.

Ingredients you will need

Vinegar

Garlic

Honey

Juice

Equipment you will use

Whisk

Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Whisk

Toss together jícama, mangoes, cabbage, romaine, and cucumber with dressing to taste.

Ingredients you will need

Cucumber

Cabbage

Mango

Romaine

Serve salad sprinkled with pumpkin seeds.

Ingredients you will need

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.

Equipment you will use

Ziploc Bags