This pretty salad has become part of my regular summertime rotation because of its freshness and versatility—it's delightful with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. —Carla Mendres, Winnipeg, Manitoba
Ingredients
- 1/2 cup white wine vinegar
- 1/4 cup canola oil
- 1/4 cup honey
- 1 teaspoon minced fresh gingerroot
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 medium jicama (about 1-1/2 pounds), peeled
- 1 medium mango, peeled
- 1 medium sweet red pepper
- 2 tablespoons lime juice
- 1/2 cup chopped fresh cilantro
- 1/3 cup minced fresh chives
Directions
- For dressing, whisk together first 6 ingredients.
- Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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