Name: Watercress and Mango Salad
Yield: Makes 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 1/2 tablespoons Asian sesame oil; 1/4 cup fresh lime juice; 1 tablespoon Asian fish sauce; 2 tablespoons sugar; 2 dashes hot sauce such as Tabasco; Freshly ground white pepper to taste; 3/4 pound watercress, coarse stems discarded (about 6 cups loosely packed); 1 3/4 cups thinly sliced Napa cabbage (from 1 head); 1 (1- to 1 1/2-pound) firm-ripe mango, peeled, pitted, and cut into 1/2-inch dice; 1/2 cup coarsely grated carrot; 1/4 cup torn fresh cilantro leaves; 1/4 cup torn fresh basil leaves; 1/4 cup torn fresh mint leaves

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Watercress and Mango SaladRomulo Yanes

Recipe notes

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