Green Mango Slaw with Papaya Seed Dressing
Source: The Habanero Cookbook by Dave DeWitt and Nancy Gerlach; 1995 10 Speed Press; ISBN 0-89815-638-6
Yield: 4 to 6 servings

Salad:
2 green mangoes, peeled and pitted
1/2 papaya, peeled
1 cup finely shredded cabbage
1 small purple onion, thinly sliced

Dressing:
1/2 papaya, peeled and chopped, reserving 3 Tbsp. of the seeds
2 Tbsp. sugar
1/4 cup cider vinegar
1 habanero, seeds and stem removed, chopped
1/2 cup vegetable oil
salt and freshly ground black pepper, to taste

To make the salad, cut the mangoes and papaya into thin strips 1/4 inch wide and 2 inches long. Combine the mangoes, papaya, cabbage and onions in a salad bowl.

To make the dressing, place the papaya and papaya seeds, sugar, vinegar and chile in a blender. With the motor running, slowly add the oil.

Continue to blend until the mixture is pureed and the seeds look like ground pepper. Season with salt and pepper. Let sit for at least 2 hours.

To serve, drizzle just enough of the dressing over the salad to coat lightly and then toss gently. Garnish with watercress.