Napa Cabbage, Jicama & Carrot Slaw with Mango Citrus Vinaigrette
| Mango Citrus Vinaigrette: |
|||1 orange, juice and zest|
|||1/2 cup The Perfect Purée Mango, thawed|
|||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: |
|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, shreadded|
|||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: |
|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.