Last night I cooked dinner for my church fellowship group, which is something I really enjoy. I knew I wanted to make an assortment of enchiladas, but I also needed to come up with a light side salad that complements the spicy Mexican flavors of the main dish.
I decided to make an easy mango jicama slaw with fresh cilantro and a simple lime dressing. And because watermelon radishes are in season, I added some julienne radishes to the mix. The resulting salad was exactly what I wanted — crisp, fresh, and colorful! …
