Name: Recipe for Jicama, Cabbage and Mango Salad
Prep time: 7 minutes
Cook time: None
Total time: 7 minutes
Yield: 10 (1 cup) servings
Ingredients: 2 jicama, cut into sticks; 2 mangoes, pitted, peeled, and cut into sticks; 3 Napa cabbage, shredded; 1/2 each seedless hothouse cucumber, cut into sticks; 1 head romaine lettuce, chopped; 1 unsalted toasted pumpkin seeds; 1/4 fresh lime juice; 2 liquid sweetener; 1 red wine vinegar; 1 minced garlic; 2 olive oil

Mound of jicama, cabbage, and mango salad on white surface.

Salads

Sweet and Tangy

A salad alive with textures and flavors. High in potassium and fiber, the turnip-like jicama (pronounced HICK-ah-mah) lends a satisfying crunch and an apple/pear-like taste (try a piece dressed with lime juice and salt) for a nice contrast with soft, sweet mango. Likewise, the tender cucumber goes well with crunchy, heart-healthy pumpkin seeds, and everything melds into cabbage and lettuce leaves, seasoned by the tart dressing. It has lovely color and great taste. Choose a small, round jicama at the grocers, with a pale, unbroken skin for best flavor.