| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Lime juice |
| 1 |
tb |
Mayonnaise |
| 2 |
tb |
Extra virgin olive oil |
| 1 |
tb |
Grated fresh ginger |
| 1 |
tb |
Minced garlic |
| 1/2 |
c |
Julienne green mango |
| 1/4 |
c |
Chiffonade green cabbage |
| 1/4 |
c |
Chiffonade red cabbage |
| 1/4 |
c |
Julienne carrot |
| 1/4 |
c |
Julienne red onion |
|
|
Salt; to taste |
INSTRUCTIONS
Combine lime juice and mayonnaise in mixing bowl. Whisk in olive oil. Add
ginger and garlic. Let dressing stand 5 to 10 minutes in order to combine
flavors. Add remaining ingredients. Toss well to coat. Season with salt and
keep refrigerated until ready to serve.
Yield: 4 servings
Served as part of: Deviled Oysters with Sour Mango Slaw & Tabasco Butter
Sauce
HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A13 WINE TASTING
Recipe by: Dean Fearing
Posted to MC-Recipe Digest V1 #818 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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