Fiesta Coleslaw With Mango and Jicama |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This is a colorful and delicious slaw with lots of interesting tastes and textures. I especially like the addition of pepitas , or shelled pumpkin seeds. Serve with fried or baked corn tortilla strips. This recipe is originally from The Mansion on Turtle Creek in Dallas, Texas. Ingredients:
1 small mango, peeled, pitted, diced (i've also used mango nectar, but it's not as thick as pureed mango) |
1/2 cup grapefruit juice |
1/4 cup fresh lime juice |
1/2 teaspoon chili powder |
1/4 teaspoon cayenne pepper (a fresh minced serrano pepper is good, too!) |
2 tablespoons chopped shallots |
1 1/2 tablespoons vegetable oil |
1 garlic clove |
salt and pepper |
3 cups shredded cabbage |
3 cups thinly sliced iceberg lettuce |
1 1/2 cups diced peeled pitted mangoes |
1 cup diced peeled jicama |
3/4 cup chopped red onion |
1 (7 ounce) jar roasted red peppers, drained, diced |
1/3 cup shelled pumpkin seeds, toasted |
1/4 cup chopped fresh cilantro |
Directions:
1. Make the dressing: Blend all ingredients in blender until smooth.
2. Season to taste with salt and pepper.
3. Make the salad: Combine cabbage, lettuce, mango, jicama, onion, peppers, pumpkin seeds and cilantro in large bowl.
4. Toss with dressing.
5. Season with salt and pepper.
|
|