Go-to Mango Jicama Chopped Salad

Everyone needs a “go to” dish or two.

Need to bring something to a pot luck or block party?  Toss together your “go to” dish.  Having friends over for a BBQ and need that one delicious dish that can be made that morning and stashed in the fridge?  “Go to” dish.

No need to browse all of your cookbooks or favorite blogs over and over for that one dish that is simple to make and is certain to please the crowd.  Save that for a leisurely day.

This Winter, my dish was a salad with sweet dried cranberries, crunchy tart apples, and savory blue cheese tossed with mixed greens.  It was easy to make, the ingredients are easy to find, and oh my was it a crowd pleaser.

The new “go to” dish is mango jicama chopped salad.  This is super easy to prepare, can be stored for several hours, and most importantly tastes fantastic.  It pleased my crowd and is sure to please yours, too.   Enjoy!

Mango Jicama Chopped Salad

adapted from Gourmet, January 2000

Ingredients:

Dressing

1/4 cup fresh lime juice

2 TBS honey

1 TBS rice vinegar

1 tsp garlic, minced

1/4 cup olive oil

Salad

2 cups jicama, peeled and chopped

2 mangoes, pitted, peeled and coarsely chopped

1/2 pound Napa cabbage, sliced crosswise

1/2 seedless cucumber, cut into wheels and quartered

Directions:

1.  Make dressing by pulsing together lime juice, honey, vinegar, and garlic in a mini food processor.  Add oil in a slow stream until emulsified.  Season lightly with salt and pepper.

2.  Toss together jicama, mangoes, cabbage, and cucumber.  Gently mix with dressing to taste.

Notes:

  • After mixing together the jicama, mangoes and cucumber, I was hesitant to add the Napa cabbage.  Those 3 ingredients just looked so perfect on their own.  After scooping some into a smaller bowl and adding the cabbage, it was clear that the salad is much improved by its presence.
  • The original recipe calls for romaine lettuce also.  The double batch I made filled the bowl, so the romaine just didn’t get invited to the party.
  • 1 cup of toasted pumpkin seeds was also in the recipe and the notes  online by other cooks loved them.  Unfortunately, I had shopped at our local store, not the good store in the next town.  No pepitas were to be found.  One more reason in a long string of reasons to avoid that store whenever possible.
  • A big shout out to my wonderful Father-in-Law, my sous chef!
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2 responses to “Go-to Mango Jicama Chopped Salad

  1. I seriously do not have a “go to” dish. I need to remedy that.

  2. Sounds refreshing. I like both combination for making “rujak” (Indonesian fruit salad)

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