The fruity flavors in this salad combine with the crunch of jicama for a refreshing start to a Latin meal.
- 1 mango, peeled and chopped
- 1 jicama, peeled and chopped
- 1/4 red cabbage, chopped finely
- handful dried cranberries
- 2 tablespoon honey mustard
- 1/2 lime, juiced
- 2 tablespoon dijon mustard
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
Combine all salad ingredients. Mix dressing ingredients and stir to combine. Add dressing to salad and toss. Serve immediately.
Optional: Top with your favorite vegan feta or raw tofu.