In case you don’t recognize it, this is from Madhur Jaffrey’s World Vegetarian cookbook. I loathe owning cookbooks but after I turn this back to the library I will likely buy it. This recipe is beautiful, exotic (sorry, those trying to eat local!), delicious, and perfect for our increasingly sunny days of dinner-time gatherings!
1 scant cup peeled unripe green mango, cut into 3/4″ dice
1 cup peeled jicama, cut into 3/4″ dice
1-inch thick slice peeled pineapple, cut into 3/4″ segments
1 small cucumber, peeled and cut into 3/4″ dice
1 1/4 cups crisp bean sprouts, washed and patted dry
6 tablespoons ketjap manis*
1 1/2 tablespoons fresh lime juice
1/4 teaspoon cayenne
1/2 cup roasted peanuts, lightly crusthed
1 1/2 tablespoons roasted sesame seeds.
Combine the mango, jicama, pineapple, and cucumber on a large plate or in a shallow bowl. Scatter the bean sprouts over the top. Cover and refrigerate until needed. Combine the ketjap manis, lime juice, and cayenne. Mix and set aside.
Just before serving, pour the dressing evenly over the fruit and vegetables. Scatter first the peanuts and then the sesame seeds evenly over the top.
* I didn’t have this; I took 1/2 cup soy sauce and 5 tablespoons brown sugar, simmering until sugar had dissolved and allowing to cool.