1. In a large bowl, whisk together 2 T lime juice, mustard, salt and pepper, oil and shallot. 2. Using a sharp knife, cut the ends off of the jicama and peel by cutting top to bottom. 3. Make matchstick size pieces out of the jicama and toss with remaining lime juice. 4. Just before serving, add jicama, radishes, and mango in bowl with the dressing. 5. Toss well to coat. 6. Line a serving platter with lettuce leaves, if desired, and pile salad in center. 7. Sprinkle with parsley and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
