METHOD
To prepare vinaigrette, combine the lime zest, lime juice, and shallot in a small bowl. Gradually whisk in the olive oil to make an emulsion and season with a bit of salt.
Combine the cabbage, jicama, jalapeno, onion, mangos, and cilantro in a bowl. Add about half the vinaigrette and toss well, gradually adjusting the seasoning and amount of vinaigrette without causing the sauce to pool. Serve immediately.
Serves: 4 to 6
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Recipe reprinted with permission from Doña Tomás, © 2006,Thomas Schnetz and Dona Savitsky, published by Ten Speed Press click for book review
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This Mexican recipe for mango salad "is the perfect accompaniment for spicy grilled meats and fish. The mangos' sweetness balances the heat of the chiles and the firm flesh provides a nice texture contrast to the crisp cabbage and jicama." From Doña Tomás
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