Napa Cabbage, Jicama & Carrot Slaw with Mango Citrus Vinaigrette

6 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.