Jicama Mango Salad
- -1 large jicama, peeled and chopped into 1/2 inch pieces
- -2 large mangoes, peeled, with pit removed and chopped into 1 inch pieces
- -3 green onions, finely chopped
- -1 large tomato, seeded and finely chopped
- -1/2 cup whole salted cashews
- -1 small clove garlic, minced
- -1/2 tsp salt
- -2 packets of Splenda ( may substitue 1 TBSP reg. sugar)
- -Juice of 1 lemon
- -1 1/2 TBSP seasoned rice wine vinegar
- -1/2 tsp favorite curry powder ( or make your own)
- -2 TBSP toasted sesame oil
- -Lettuce leaf garnish
- Gently toss jicama, mangoes, tomato, onions, and cashews ( do not turn mango to mush!).Combine oil, garlic, lemon juice, curry powder, vinegar, salt, and Splenda to mix well; pour over fruit and vegetable mixture and toss gently to distribute. Let sit in refrigerator for 1 hour and then toss gently before serving. To serve, spoon up on top of lettuce leaf. May top at this time with seared tuna or poached chicken for light entree.
jicama, mangoes, green onions, tomato, cashews, clove garlic, salt, packets of splenda, lemon, rice wine vinegar, curry, sesame oil
Taken from www.epicurious.com/recipes/member/views/jicama-mango-salad-1206189 (may not work)