Jicama & Mango Salad

• 1 whole Jicama (appoximately 1 Lb)
• 2 whole Ataulfo Mangoes (or 1 Large Mango)
• 1/4 cups Rice Vinegar
• 1/4 cups Apple Cider Vinegar
• 1 whole Lime, Juiced
• 1 Tablespoon Dijon Mustard
• 2 Tablespoons Plus 1 Teaspoon Honey
• 3/4 cups Extra Virgin Olive Oil
• 1/2 cups Fresh Cilantro, Loosely Packed
• 1/4 cups Fresh Basil, Loosely Packed
• Salt And White Pepper, To Taste

1. 1. Peel the jicama and julienne.
2. 2. Peel mango and cube flesh.
3. 3. Mix together in a large bowl. Add dressing and allow to sit for 30 minutes or so, before consuming.
4. For the dressing:
5. 1. In small bowl, combine vinegars, lime juice, Dijon and honey.
6. 2. Drizzle olive oil into vinegar mix while whisking vigorously.
7. 3. Finely mince fresh herbs.
8. 4. When all is combined, add in chopped herbs, salt and pepper. Allow to sit for an hour or more to allow flavours to meld and intensify.

jicama, ataulfo mangoes, ubc, ubc, dijon mustard, honey, olive oil, fresh cilantro, ubc, salt

Taken from tastykitchen.com/recipes/salads/jicama-mango-salad/ (may not work)