Recipe: Mango, Jicama, Pecan Slaw with Honey Lime Dressing

MANGO, JICAMA, PECAN SLAW WITH HONEY LIME DRESSING

"Although mango and jicama might seem like intruders in this Southern-style coleslaw, when you taste it, it's easy to see that their sweetness and crunch are right at home. It's fun to serve something so unexpected. It adds a liveliness to gatherings and even gives guests something to talk about."

1 medium red onion, finely chopped
Cold water
FOR THE HONEY LIME DRESSING:
2 tablespoons heavy or whipping (35%) cream
2 tablespoons mayonnaise
Zest of 1 lime
3 tablespoons freshly squeezed lime juice
2 tablespoons liquid honey
1/2 canola oil
Salt
FOR THE SALAD:
2 ripe mangoes cut into matchsticks
1/2 medium jicama (about 1 1/2 lbs.) peeled and cut into matchsticks
3 cups shredded cabbage
1/2 cup chopped toasted pecans
1/4 cup chopped fresh cilantro

Place red onion in a medium bowl and cover with cold water. Let stand for 15 minutes.

Meanwhile, in a bowl, whisk together cream, mayonnaise, lime zest, lime juice and honey. Slowly whisk in oil. Season with salt to taste.

Drain onion in a colander and transfer to a large bowl. Add mango, jicama, cabbage, pecans and cilantro. Drizzle honey dressing over salad and toss to coat

Makes 8 servings
Source: Everyday to Entertaining by Meredith Deeds and Carla Snyder