 | Napa Cabbage, Jicama & Carrot Slaw with Mango Citrus Vinaigrette6 servings Chef Bill Hutton/Draeger's Cooking School |
| For the Mango Citrus Vinaigrette: | |
| • | 1/2 cup The Perfect Purée Mango Puree, thawed |
| • | 1 orange, juice and zest |
| • | 1/4 cup red wine vinegar |
| • | 1 tsp. honey |
| • | 1 tsp. soy sauce |
| • | 1/4 tsp. dijon mustard |
| • | 1/2 cup non-flavored oil |
| • | Salt and pepper, to taste |
| Method for the Mango Citrus Vinaigrette: | |
| 1. | In a blender, puree all ingredients except the oil on the lowest setting. |
| 2. | Slowly drizzle in the oil until it is completely incorporated. |
| 3. | Season with salt and pepper to taste. |
| For the Salad: | |
| • | 1/2 head napa cabbage, shredded |
| • | 1 jicama, peeled and medium julienne |
| • | 2 large carrots, peeled and julienned |
| • | 1/2 bunch fresh mint, chiffonade, reserve several sprigs for garnish |
| • | Kosher salt and freshly ground black pepper, for seasoning |
| • | 1 mango, peeled and diced |
| • | 1 tbsp. chopped cilantro |
| Method for the Salad: | |
| 1. | Place cabbage, jicama, carrots, cabbage, chiffonade mint and diced mango in a large bowl and refrigerate until ready to serve. |
| To Assemble: | |
| Just before serving, toss salad with just enough vinaigrette to coat and season with salt and pepper. Place the salad on a serving platter and garnish with chopped cilantro. | |