2 tablespoons vegetable oil |
1 1/2 tablespoons asian sesame oil |
1/4 cup fresh lime juice |
1 tablespoon asian fish sauce |
2 tablespoons sugar |
2 dashes hot sauce such as tabasco |
freshly ground white pepper to taste |
3/4 pound watercress, coarse stems discarded (about 6 cups loosely packed) |
1 3/4 cups thinly sliced napa cabbage (from 1 head) |
1 (1- to 1 1/2-pound) firm-ripe mango, peeled, pitted, and cut into 1/2-inch dice |
1/2 cup coarsely grated carrot |
1/4 cup torn fresh cilantro leaves |
1/4 cup torn fresh basil leaves |
1/4 cup torn fresh mint leaves |
