For dressing
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon Sherry vinegar or red-wine vinegar
1 teaspoon minced garlic
1/4 cup olive oil
2 cups chopped peeled j�cama (about 1 lb)
2 mangoes, pitted, peeled, and coarsely chopped
1/2 lb Napa cabbage, sliced crosswise (about 3 cups)
1 head romaine (1 1/2 lb), torn into bite-size pieces
1/2 seedless cucumber, cut into 2- by 1/4-inch sticks
Accompaniment: 1 cup toasted salted pumpkin seeds
Make dressing:
Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream,
whisking until emulsified. Season with salt and pepper.
Make salad:
Toss together j�cama, mangoes, cabbage, romaine, and cucumber with dressing to taste.
Serve salad sprinkled with pumpkin seeds.
Cooks' notes:
� Dressing may be made 1 day ahead and chilled, covered.
� You can prepare salad ingredients 1 day ahead and keep in separate sealed plastic bags, chilled.
Serves 8.