Name: Watercress and Mango Salad
Yield: Makes 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 1/2 tablespoons Asian sesame oil; 1/4 cup fresh lime juice; 1 tablespoon Asian fish sauce; 2 tablespoons sugar; 2 dashes hot sauce such as Tabasco; Freshly ground white pepper to taste; 3/4 pound watercress, coarse stems discarded (about 6 cups loosely packed); 1 3/4 cups thinly sliced Napa cabbage (from 1 head); 1 (1- to 1 1/2-pound) firm-ripe mango, peeled, pitted, and cut into 1/2-inch dice; 1/2 cup coarsely grated carrot; 1/4 cup torn fresh cilantro leaves; 1/4 cup torn fresh basil leaves; 1/4 cup torn fresh mint leaves

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Watercress and Mango SaladRomulo Yanes

Recipe information

Yield
Makes 4 servings

Ingredients

For dressing

2 tablespoons vegetable oil

1 1/2 tablespoons Asian sesame oil

1/4 cup fresh lime juice

1 tablespoon Asian fish sauce

2 tablespoons sugar

2 dashes hot sauce such as Tabasco

Freshly ground white pepper to taste

For salad

3/4 pound watercress, coarse stems discarded (about 6 cups loosely packed)

1 3/4 cups thinly sliced Napa cabbage (from 1 head)

1 (1- to 1 1/2-pound) firm-ripe mango, peeled, pitted, and cut into 1/2-inch dice

1/2 cup coarsely grated carrot

1/4 cup torn fresh cilantro leaves

1/4 cup torn fresh basil leaves

1/4 cup torn fresh mint leaves

Preparation

Step 1
Whisk together all dressing ingredients in a small bowl, then whisk in salt to taste.
Step 2
Gently toss all salad ingredients together in a bowl. Add just enough dressing to coat, then serve immediately.

TagsSalad Watercress Leafy Greens Vegetable Mango Stone Fruit Fruit Napa Cabbage Cabbage Starter Dinner Lunch Dairy Free Gluten Free Easy Quick No-Cook Gourmet

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