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
Watch the Spicy Asian Salad video
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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- Watch the Hale Kale Salad video
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