Serves 4
Ingredients:
Salad:
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 1 lime 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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