Watercress and Mango Salad

SALAD ¾ lb watercress, coarse stems discarded (about 6 cups loosely packed) 1¾ cups thinly sliced Napa cabbage 1 (1-to-1½-lbs) firm-ripe mango, peeled, pitted, and cut into ½-inch dice ½ cup coarsely grated carrot ¼ cup each torn fresh cilantro, basil and fresh mint leaves DRESSING 2 tablespoons vegetable oil 1½ T Asian sesame oil ¼ cup fresh lime juice 1 T Asian fish sauce 2 tablespoons sugar 2 dashes hot sauce freshly ground white pepper to taste

Serves 4
Active time: 20 min