Fiesta Coleslaw With Mango and Jicama

• 1 small mango, peeled, pitted, diced (I've also used mango nectar, but it's not as thick as pureed mango)
• 12 cup grapefruit juice
• 14 cup fresh lime juice
• 12 teaspoon chili powder
• 14 teaspoon cayenne pepper (a fresh minced serrano pepper is good, too!)
• 2 tablespoons chopped shallots
• 1 12 tablespoons vegetable oil
• 1 garlic clove
• salt and pepper
• 3 cups shredded cabbage
• 3 cups thinly sliced iceberg lettuce
• 1 12 cups diced peeled pitted mangoes
• 1 cup diced peeled jicama
• 34 cup chopped red onion
• 1 (7 ounce) jar roasted red peppers, drained, diced
• 13 cup shelled pumpkin seeds, toasted
• 14 cup chopped fresh cilantro

1. Make the dressing: Blend all ingredients in blender until smooth.
2. Season to taste with salt and pepper.
3. Make the salad: Combine cabbage, lettuce, mango, jicama, onion, peppers, pumpkin seeds and cilantro in large bowl.
4. Toss with dressing.
5. Season with salt and pepper.

mango, grapefruit juice, lime juice, chili powder, cayenne pepper, shallots, vegetable oil, garlic, salt, cabbage, mangoes, jicama, red onion, red peppers, pumpkin seeds, fresh cilantro

Taken from www.food.com/recipe/fiesta-coleslaw-with-mango-and-jicama-88293 (may not work)