- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1 tablespoon Sherry vinegar or red-wine vinegar
- 1 teaspoon minced garlic
- 1/4 cup olive oil
- 2 cups chopped peeled jícama (about 1 pound)
- 2 mangoes, pitted, peeled, and coarsely chopped
- 1/2 pound Napa cabbage, sliced crosswise (about 3 cups)
- 1 head romaine (1 1/2 pounds)
- 1/2 seedless cucumber, cut into 2- by 1/4-inch sticks
- 1 cup toasted salted pumpkin seeds
- Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
- Toss together jícama, mangoes, cabbage, romaine, and cucumber with dressing to taste.
- Serve salad sprinkled with pumpkin seeds.