1 red and yellow bell pepper, stem, seeds, veins removed julienned
2 carrots, peeled and julienned
1/2 head of green cabbage
1/2 head of purple cabbage
1/4 cup fresh cilantro leaves, packed
1/4 cup fresh mint leaves, packed
2- 3 green onions, green parts sliced thin for garnish
1/2 mango peeled and sliced
2 tablespoons chopped toasted peanuts for garnish
Spicy Citrus Vinaigrette:
1 small orange
2 tablespoons of sesame oil
2 tablespoons of rice vinegar
1 1/2 tablespoons of grated fresh ginger
1 garlic cloves
1 teaspoon of red-pepper flakes
1/4 teaspoon coarse salt
Zest and juice the lime and the orange and put into medium bowl. Add the remaining ingredients and whisk until combined. Adjust seasoning if necessary.
In a large bowl toss: bell peppers, carrots, cabbage, cilantro, mint and green onions with vinaigrette. Put salad into a large serving bowl and neatly lay cut mango across the top of the salad. Sprinkle salad with chopped peanuts and serve.
Chef's note: I love to add marinated chicken or duck confit to this salad and serve it as a main dish. I buy the already prepared Duck Leg Confit by D'Artagnan. You will find my recipe for a citrus marinated chicken here.
Additionally, a tip and a shortcut if you don't want to do all the chopping of the above vegetables is to simply use a food processor like a Cuisinart.
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