Mango Jicama Salad with Lime Dressing and Pepitas

I've learned that vegan food can be delicious, and while I'm no longer a vegetarian, I still love eating vegetarian and vegan dishes. So I'm happy to add Robin Asbell's colorful cookbook, Big Vegan , to my shelf.

Asbell has created 350 meat-free, dairy-free, 100 percent delicious vegan recipes which she organized into categories including Breakfast, Breads, Salads, Soups, Main Dishes, Desserts and more.

Whether you're a veteran, newbie or part-time vegan, Asbell's book will suit your needs. She covers all the basics of cooking vegan, including special ingredients to buy, such as nutritional yeast, seitan and soy. She also includes tips for successful vegan baking and a lengthy section on the nutritional components of a vegan diet.

Asbell's recipes are inspired. Who wouldn't want to wake up to an Almond-Apple-Date Breakfast Burrito or a bowl of Fruit-Sweetened Chai-Spiced Granola with Pecans? How about sitting down to a dinner of Harvest Vegetable Stew served in Mini Pumpkins or a dish of Corn and Cauliflower Stir-Fried Noodles with Peanuts?

Asbell pays homage to many global cuisines. From Greek Beet and Orange Salad and Tuscan Potato Gnocchi to Tibetan "Beef" Fried Noodles and Szechuan Eggplant with Peanuts, you'll find bright, tempting, worldly flavors. Some ingredient lists are long, but most are short, and all recipe instructions are lucidly written and easy to follow.

I adore Robin Asbell's zesty vegan Mango Jicama Salad with Lime Dressing and Pepitas recipe. It's a symphony of colors, textures and flavors that leave you refreshed and satisfied.

Mango Jicama Salad with Lime Dressing and Pepitas

    Prep Time: 10 minutes

    Cook time: 3 minutes

    Yield: Makes 4 servings

Mango Jicama Salad with Lime Dressing and Pepitas Ingredients

    8 ounces jicama

    2 large mangoes, peeled

    1 small red bell pepper, slivered

    1/2 small red onion, thinly sliced

    1 large jalapeno, chopped

    1/2 cup freshly squeezed orange juice

    2 tablespoons sugar

    2 tablespoons extra-virgin olive oil

    1/2 cup pumpkin seeds

Mango Jicama Salad with Lime Dressing and Pepitas Recipe Instructions

    1. Peel and thinly slice the jicama, then stack the slices and slice them into 1/2-inch sticks. Put them in a large bowl.

    2. Slice the mango flesh across the grain and add it to the bowl, along with the bell pepper, onion and jalapeno.

    3. In a small bowl, whisk together the lime juice, sugar and oil. Pour the dressing over the mango mixture.

    4. In a small frying pan over high heat, dry-toast the pumpkin seeds, swirling and tossing them in the pan. When the seeds start popping and are toasted and fragrant, pour them onto a plate to cool slightly.

    5. Serve the salad topped with the crunchy seeds.

Reprinted with permission from "Big Vegan" by Robin Asbell

Vegan Salad, American, Vegan

 

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Mango Jicama Salad with Lime Dressing and Pepitas - Big Vegan Recipes

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