Mango, jicama and radish salad with peanut dressing

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Ingredients

  • 3 tbsps smooth peanut butter
  • 60ml fresh lime juice (about 2 limes)
  • 2 tbsps light brown sugar
  • 30ml rapeseed or vegetable oil
  • Salt
  • 8 large radishes, halved lengthwise and thinly sliced crosswise
  • 900g mixed baby greens, washed and dried
  • 1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
  • 300g peeled and cubed jicama (cut into about 1cm cubes)
  • 25g fresh coriander leaves

Use imperial measurements

Method

How to make Mango, jicama and radish salad with peanut dressing


1) In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 30 to 45ml.

2) Place the radishes, greens, mangoes, jicama and coriander in a large bowl and toss together.

3) Drizzle with the dressing, toss using tongs to coat and serve.

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