• Combine the jícama, mango, cilantro and cabbage in a large bowl and set aside.
• Whisk together the orange juice, orange zest, cider vinegar, sugar, salt and pepper in a deep bowl or glass measuring cup.
• Add the oil in a steady stream, whisking constantly, to emulsify the dressing.
• Pour the dressing over the cabbage mixture; toss to coat. Refrigerate the slaw for 2 to 4 hours.
• Bring the slaw to room temperature before serving.
1 medium jícama, julienned
1 ripe mango, peeled and diced
1 cup chopped cilantro leaves
4 cups finely shredded Napa cabbage
3 Tbsp. freshly squeezed orange juice
½ tsp. orange zest
2 Tbsp. cider vinegar
1½ tsp. granulated sugar (optional)
Salt and pepper to taste
3 Tbsp. olive oil
1 ripe mango, peeled and diced
1 cup chopped cilantro leaves
4 cups finely shredded Napa cabbage
3 Tbsp. freshly squeezed orange juice
½ tsp. orange zest
2 Tbsp. cider vinegar
1½ tsp. granulated sugar (optional)
Salt and pepper to taste
3 Tbsp. olive oil
This article appears in Jul 1-31, 2007.