Green Mango Salad

We had this wonderful salad as part of a Vietnamese feast. It is bright and fresh and crunchy. It is balanced in terms of sweet, salty, spicy, and acidic. 1 large green mango (very firm) matchsticked 1/2 jicama, matchsticked 2 c. green cabbage thinly sliced 1/2 cup cilantro leaves whole or chopped 3-5 large mint leaves chopped FOR THE DRESSING 1 medium garlic clove minced 1 lime juiced and zested 1 1/2 Tbsp. fish sauce 1 1/2 Tbsp. sugar 1 serrano chile thinly sliced Instructions Prepare the dressing first for the flavors to sit and blend. Mix the garlic, lime juice, sugar, fish sauce,and chile together. The lime flavor should be noticeable, but not sour and the fish sauce should be noticeable but not overbearing. Do not over-sweeten since there will be some sweetness from the mango. Add sriracha slowly to taste. Peel the mango and cut the fruit into strings. Peel and cut jicama into matchsticks, thinly slice the green cabbage. Place in the bowl with the mango and with the other prepared salad ingredients. Pour about half of the dressing in and toss. If you need more dressing to fully coat the ingredients, add until satisfied. Allow the salad to sit for about 5 minutes for the dressing to set, then serve.