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Green Mango, Cabbage, and Jicama Salad
Cutting out the protein not only makes this Vietnamese green mango salad less fussy (and faster to make) but also highlights the tropical flavor combinations.
👥 6 Servings👤 Andrea Nguyen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●grater
📝 Preparation Steps
1
In a large bowl, combine the cabbage, jicama, and mango and set aside. (The vegetables and fruit can be stored, covered, in the refrigerator for up to ⏱️ 24 hours.)
2
Using a fine rasp grater, such as a Microplane, zest the lime directly into a small bowl. Squeeze the lime to get 2 tablespoons of juice; if you’re short, add vinegar to make up the difference. Add the lime juice to the zest and then add the sugar (the amount depends on your palate and the mango—use more if the mango is sour). Stir to dissolve the sugar, then taste and add more sugar, if needed, for a strong tart-sweet finish. Add enough of the fish sauce to arrive at a bold, salty-tangy finish. Add the garlic and chile, stir, and then set the dressing aside.
lime1
3
Toss the vegetables and fruit well with the dressing, mint, and peanuts, until the cabbage and jicama soften slightly. Transfer to a shallow serving bowl, leaving excess dressing behind. Serve immediately.
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