The salad can wait in the fridge for several hours. Add the mint just before serving.
Crisp jicama and unripe mango with hot chile and lime are naturals together. And in a salad they refresh like nothing else.
Here they were originally Mexican drink snacks - cut in long sticks, rolled in lime, hot chile and salt. Their leftovers went into the fridge and a couple of days later their juices had collected at the bottom of the container into what could become a great tasting dressing — tart-salty-sweet and hot — practically dictating an Asian salad. With my everlasting love of the rice noodle, and being fed up with winter, this dish fell into place.
2. When ready to do the salad, turn the jicama and mango and their juices into a serving bowl. Drop the rice noodles into the boiling water and cook until they are just tender (about 3 minutes, but taste as you go). Drain in a colander and cool under running water. Drain away all moisture.
3. Toss the noodles and the remaining ingredients with the mango and jicama, tasting for a balance with the sugar, salt and pepper. If more lime, and/or chile are needed, add them. Fold in the mint and serve the salad.
Copyright 2012, Lynne Rossetto Kasper
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