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Spicy Mango Salad
RECIPE BY: cookiedog
This makes a great salad for a bar-b-que or a side for Mexican food. From "Dona Tomas, Discovering Authentic Mexican Cooking" As all jalapenos are different, you should start with one, and then add until you get it to the heat level of your preference.
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Ingredients
Vinaigrette
- 1 lime, zest of
- 1/4 cup lime juice (about 3 limes)
- 1 large shallot, minced
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
Salad
- 1/8 head red cabbage, finely shredded
- 3/4 lb jicama, peeled and cut into 1/4 by 2 inch matchsticks
- 1-3 jalapeno chile, with seeds, stemmed and chopped
- 1/2 red onion, minced (about 1/2 cup)
- 2 mango, peeled, pitted and cut into 3/4 inch cubes
- 1 bunch fresh cilantro, stemmed and chopped
- kosher salt
Directions
1
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.2
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.
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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (191g) Recipe makes 6 servings The following items or measurements are not included below: limes, zest of |
||
| Calories 241 | ||
| Calories from Fat 164 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.3g | 28% | |
| Saturated Fat 2.6g | 12% | |
| Monounsaturated Fat 13.2g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 157mg | 6% | |
| Potassium 302mg | 8% | |
| Total Carbohydrate 20.7g | 6% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 12.6g | ||
| Protein 1.4g | 2% | |
| Vitamin A 1135mcg | 22% | |
| Vitamin B6 0.2mg | 10% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 46mg | 78% | |
| Vitamin E 3mcg | 11% | |
| Calcium 30mg | 3% | |
| Iron 0mg | 4% | |
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