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
Whisk together all dressing ingredients in a small bowl, then whisk in salt to taste.
Gently toss all salad ingrediens together in a bowl. Add just enough dressing to coat, then serve immediately.
