MANGO SLAW
There is absolutely nothing new about coleslaw, but there is something slightly intriguing about coleslaw with mangos. Often, when we think of coleslaw, we think of it as a side for fish and chips, barbecue, or heavy, mayonnaise-drenched cabbage. But just think about the cool, crunchy sweetness of the cabbage, carrots and mango, paired with the spicy kick of jerk chicken. What's a better combination? You also don't have to serve it as a side: It can be tucked into a sandwich or wrap. One of the best things about this recipe is that all the ingredients are readily available, and there are many shortcuts you can take, like using a bagged mix. Who wants to ruin their knuckles on a box grater, or break out the food processor?
Provided by Millie Peartree
Categories salads and dressings, slaws, side dish
Time 5m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Toss with tongs or a fork to combine.
- Refrigerate for at least 1 hour. Serve cold.
MANGO SLAW WITH ROASTED GARLIC LIME DRESSING
A vibrant take on classic slaw with savoy cabbage, mango, sweet peppers, chilies, and cilantro drizzled with a tangy roasted garlic lime dressing with hints of ginger.
Provided by Brooklyn Supper
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Slice woody ends from garlic cloves, leaving papery skin intact. Lay out a 10-inch square of Reynolds Wrap® Aluminum Foil, set garlic cloves sliced-side down in the center and drizzle with 1 tablespoon olive oil and a small pinch sea salt. Carefully pull up corners and crimp the top to secure foil tightly around garlic. Place in a small ovenproof dish and bake 15 minutes, or until garlic is translucent and very soft. (Use caution when opening foil packet - steam can be very hot.) Set foil packet aside until garlic is cool enough to handle.
- Squeeze garlic from papery skins and mash with a fork in a small mixing bowl. With the same fork, whisk in lime juice, grated ginger, honey, and 1/2 teaspoon sea salt. Whisking vigorously, slowly drizzle in 1/4 cup olive oil.
- Toss cabbage, bell peppers, and chilies with dressing in a large mixing bowl. Fold in mango slices and cilantro. Taste and add a pinch more sea salt or a squeeze of lime if needed.
MANGO SLAW WITH ROASTED GARLIC LIME DRESSING
A vibrant take on classic slaw with savoy cabbage, mango, sweet peppers, chilies and cilantro drizzled with a tangy roasted garlic lime dressing with hints of ginger from Elizabeth Stark of Brooklyn Supper.
Provided by Reynolds KitchensR
Categories Reynolds®
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Slice woody ends from garlic cloves, leaving papery skin intact. Lay out a 10-inch square of Reynolds Wrap® Aluminum Foil, set garlic cloves sliced-side down in the center and drizzle with 1 tablespoon olive oil and a pinch of sea salt. Carefully pull up corners and crimp the top to secure foil tightly around garlic. Place in a small ovenproof dish and bake 15 minutes, or until garlic is translucent and very soft. (Use caution when opening foil packet - steam can be very hot.) Set foil packet aside until garlic is cool enough to handle.
- Squeeze garlic from papery skins and mash with a fork in a small mixing bowl. With the same fork, whisk in lime juice, grated ginger, honey and 1/2 teaspoon sea salt. Whisking vigorously, slowly drizzle in 1/4 cup olive oil.
- Toss cabbage, bell peppers and chilies with dressing in a large mixing bowl. Fold in mango slices and cilantro. Taste and add a pinch more salt or a squeeze of lime if needed.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 17.5 g, Fat 8.8 g, Fiber 4.5 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 181.2 mg, Sugar 10.1 g
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- Slice woody ends from garlic cloves, leaving papery skin intact. Lay out a 10-inch square of Reynolds Wrap® Aluminum Foil, set garlic cloves sliced-side down in the center and drizzle with 1 tablespoon olive oil and a pinch of sea salt. Carefully pull up corners and crimp the top to secure foil tightly around garlic. Place in a small ovenproof dish and bake 15 minutes, or until garlic is translucent and very soft. (Use caution when opening foil packet – steam can be very hot.) Set foil packet aside until garlic is cool enough to handle.
- Squeeze garlic from papery skins and mash with a fork in a small mixing bowl. With the same fork, whisk in lime juice, grated ginger, honey and 1/2 teaspoon sea salt. Whisking vigorously, slowly drizzle in 1/4 cup olive oil.
- Toss cabbage, bell peppers and chilies with dressing in a large mixing bowl. Fold in mango slices and cilantro. Taste and add a pinch more salt or a squeeze of lime if needed.
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