Recipe for Jicama and Mango Salad

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Yield:

Ingredients:

Amount	Ingredient
1 lrg	ripe mango, peeled
	and cut into irregular 1-inch cubes, (2 cups)
1 med	jicama, peeled
	and cut into 1-inch cubes, (l 1/2 to 2 cups)
1/2 cup	red radishes, diced
1 sm	hot chile pepper
	seeded and minced
1 tsp	light brown sugar
1/2 tsp	salt
2 tsp	finely minced tender inner portion
	lemon grass stalk
2 tbl	fresh lime juice
1 sm	lime, Zest of
3 oz	packaged fresh enoki mushrooms., Separated

Instructions:

Instructions: 6 SERVINGS VEGAN

One of the best ways to enjoy jicama is raw in a salad. Its crunchy refreshing flavor pairs nicely with mango and enoki mushrooms.

In large bowl, combine mango, jicama and radishes. In separate bowl, mix chile pepper, sugar, salt, lemon grass, lime juice and zest; pour over fruit. Mix half of the enoki mushrooms into salad. Top salad with remaining mushrooms and mint leaves.

Hallie Harron.

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