Fiesta Coleslaw With Mango and Jicama

This is a colorful and delicious "slaw" with lots of interesting tastes and textures. I especially like the addition of "pepitas", or shelled pumpkin seeds. Serve with fried or baked corn tortilla strips. This recipe is originally from The Mansion on Turtle Creek in Dallas, Texas.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• The Dressing

• 1  small mango, peeled, pitted, diced (I've also used mango nectar, but it's not as thick as pureed mango)
• 1⁄2 cup grapefruit juice
• 1⁄4 cup fresh lime juice
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon cayenne pepper (a fresh minced serrano pepper is good, too!)
• 2  tablespoons  chopped shallots
• 1 1⁄2 tablespoons  vegetable oil
• 1  garlic clove
•  salt and pepper

• For The Salad

• 3  cups  shredded cabbage
• 3  cups  thinly sliced iceberg lettuce
• 1 1⁄2 cups  diced peeled pitted mangoes
• 1  cup  diced peeled jicama
• 3⁄4 cup  chopped red onion
• 1 (7 ounce) jar  roasted red peppers, drained, diced
• 1⁄3 cup  shelled  pumpkin seeds, toasted
• 1⁄4 cup  chopped fresh cilantro

Directions

1. Make the dressing: Blend all ingredients in blender until smooth.
2. Season to taste with salt and pepper.
3. Make the salad: Combine cabbage, lettuce, mango, jicama, onion, peppers, pumpkin seeds and cilantro in large bowl.
4. Toss with dressing.
5. Season with salt and pepper.