Spicy Mango Salad

Serves 4

For vinaigrette:

Zest of 1 lime
Juice of 3 limes (about 1/4 cup)
1 large shallot, minced
1/2 cup extra virgin olive oil
About 1/2 teaspoon kosher salt

For salad:

1/8 head red cabbage, finely shredded
3/4 pound jicama, peeled and cut into 1/4-by-2-inch matchsticks
1 jalapeno chile, with seeds, stemmed and chopped
1/2 red onion, minced (about 1/2 cup)
2 mangoes, peeled, pitted and cut into 3/4-inch cubes
1 bunch cilantro, stemmed and chopped
Kosher salt

To prepare vinaigrette, combine lime zest, lime juice and shallot in small
bowl. Gradually whisk in olive oil to make an emulsion. Season with a bit
of salt. Combine cabbage, jicama, jalapeno, onion, mangoes and cilantro in
a bowl. Add about half the vinaigrette and toss well, gradually adjusting
seasoning and amount of vinaigrette without causing sauce to pool. Serve
immediately.

Per serving: 364 calories, 2g protein, 29g fat ( 4g saturated), 31g
carbohydrate, 258mg sodium, no cholesterol, 7g dietary fiber.


From ``Dona TomAs, Discovering Authentic Mexican Cooking'' by Thomas
Schnetz
and Dona Savitsky (Ten Speed Press)


Judy Bolton
Resumes, Career Change Advice



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