|Spicy Mango Asian Salad|
|Written by Laura Klein|
1 red and yellow bell pepper, stem, seeds, veins removed julienned
Spicy Citrus Vinaigrette:
1 small orange
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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