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.
