TROPICAL SLAW
In large bowl, whisk together 3 Tbsp rice vinegar, 1 Tbsp each canola oil and honey and ¼ tsp kosher salt. Add 1 medium jicama (about 14 oz, peeled and cut into matchsticks), 4 large radishes (cut into matchsticks) and 3 scallions (thinly sliced on a bias). Toss with 1 firm mango (peeled, pitted and cut into matchsticks) and ½ tsp salt. Top with 3 Tbsp roasted pepitas.
GOCHUJANG SPEARS
Zest lime to get 1 tsp lime zest; set aside, then squeeze 1 tsp lime juice into small bowl. Stir in 2 Tbsp smooth natural peanut butter, 2 tsp gochujang, 1 tsp tamari and 1 Tbsp warm water. Peel 1 ripe but firm mango and cut into spears. Dip bottoms of spears into gochujang-peanut sauce, then into ½…
