Step 1

In a blender or food processor, mix until smooth: mango, lime, lime zest, orange juice, honey, ginger, olive oil, salt, pepper, and hot hatch chile powder (or substitute a tiny pinch cayenne).

Step 2

Keep in a small mason jar in the fridge for up to a week. You will have about 1 cup of dressing from this recipe.

Step 3

Chop 2 tablespoons of fresh cilantro, stir into dressing. If you blend in the cilantro, it turns the dressing green, and it isn't orange!

Step 4

Peel and grate 1/4 of jicama. Use a vegetable peeler to get the tough skin off. Then grate in a Cuisinart or a box grater.

Step 5

Use a mango cutter to open the fruit, and dice mango into small diced cubes.

Step 6

Slice 1/2 green cabbage thinly in a food processor or with a chefs knife.

Step 7

In a large bowl, toss green cabbage, jicama, and mango.

Step 8

Pour dressing, and garnish with chopped cilantro.