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.
The salad can wait in the fridge for several hours. Add the mint just before serving.
Jicama and Mango Sticks:
Copyright 2012, Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.