Green Mango, Cabbage, and Jicama Salad

Ingredients

• 2 cups packed thinly sliced green cabbage leaves
• ½ small jicama, peeled and cut into medium-thick matchsticks
• One 16-ounce unripe mango, peeled, pitted, and cut into thick matchsticks (double the width of the jicama)
• 1 lime
• Unseasoned rice vinegar as needed
• 1½ to 2 Tbsp. sugar
• 1½ to 2 Tbsp. fish sauce, or 1½ Tbsp. soy sauce plus ¼ tsp. fine sea salt
• 1 small garlic clove, put through a press or minced and mashed
• 1 Thai or small serrano chile, finely chopped, with seeds intact
• ¼ cup packed coarsely chopped fresh mint or basil
• ⅓ cup finely chopped unsalted roasted peanuts or cashews

Steps

1. In a large bowl, combine the cabbage, jicama, and mango and set aside. (The vegetables and fruit can be stored, covered, in the refrigerator for up to 24 hours.)
2. Using a fine rasp grater, such as a Microplane, zest the lime directly into a small bowl. Squeeze the lime to get 2 tablespoons of juice; if you’re short, add vinegar to make up the difference. Add the lime juice to the zest and then add the sugar (the amount depends on your palate and the mango—use more if the mango is sour). Stir to dissolve the sugar, then taste and add more sugar, if needed, for a strong tart-sweet finish. Add enough of the fish sauce to arrive at a bold, salty-tangy finish. Add the garlic and chile, stir, and then set the dressing aside.
3. Toss the vegetables and fruit well with the dressing, mint, and peanuts, until the cabbage and jicama soften slightly. Transfer to a shallow serving bowl, leaving excess dressing behind. Serve immediately.