Mango Slaw With Roasted Garlic Lime Dressing Recipes

MANGO SLAW

Steps:

• In a large bowl, combine all ingredients. Toss with tongs or a fork to combine.
• Refrigerate for at least 1 hour. Serve cold.

MANGO SLAW WITH ROASTED GARLIC LIME DRESSING

Steps:

• Preheat oven to 400 degrees F.
• Slice woody ends from garlic cloves, leaving papery skin intact. Lay out a 10-inch square of Reynolds Wrap® Aluminum Foil, set garlic cloves sliced-side down in the center and drizzle with 1 tablespoon olive oil and a small pinch sea salt. Carefully pull up corners and crimp the top to secure foil tightly around garlic. Place in a small ovenproof dish and bake 15 minutes, or until garlic is translucent and very soft. (Use caution when opening foil packet - steam can be very hot.) Set foil packet aside until garlic is cool enough to handle.
• Squeeze garlic from papery skins and mash with a fork in a small mixing bowl. With the same fork, whisk in lime juice, grated ginger, honey, and 1/2 teaspoon sea salt. Whisking vigorously, slowly drizzle in 1/4 cup olive oil.
• Toss cabbage, bell peppers, and chilies with dressing in a large mixing bowl. Fold in mango slices and cilantro. Taste and add a pinch more sea salt or a squeeze of lime if needed.

PEANUT-MANGO COLESLAW

Steps:

• Mix mayo and dressing in large bowl until blended.
• Add all remaining ingredients except nuts; mix lightly.
• Refrigerate 1 hour. Top with nuts.

MANGO SLAW WITH ROASTED GARLIC LIME DRESSING

Steps:

• Preheat oven to 400 degrees F.
• Slice woody ends from garlic cloves, leaving papery skin intact. Lay out a 10-inch square of Reynolds Wrap® Aluminum Foil, set garlic cloves sliced-side down in the center and drizzle with 1 tablespoon olive oil and a pinch of sea salt. Carefully pull up corners and crimp the top to secure foil tightly around garlic. Place in a small ovenproof dish and bake 15 minutes, or until garlic is translucent and very soft. (Use caution when opening foil packet - steam can be very hot.) Set foil packet aside until garlic is cool enough to handle.
• Squeeze garlic from papery skins and mash with a fork in a small mixing bowl. With the same fork, whisk in lime juice, grated ginger, honey and 1/2 teaspoon sea salt. Whisking vigorously, slowly drizzle in 1/4 cup olive oil.
• Toss cabbage, bell peppers and chilies with dressing in a large mixing bowl. Fold in mango slices and cilantro. Taste and add a pinch more salt or a squeeze of lime if needed.

MANGO AND LIME DRESSING

Steps:

• Peel the mango and extract as much flesh as possible.
• In a food processor, add the mango, juice of 2 limes, leaves of 2 sprigs of coriander, green chilli, honey, olive oil and apple cider vinegar.
• Blitz until pureed and well combined.

MANGO SLAW WITH ROASTED GARLIC LIME DRESSING RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• Slice the woody ends from the garlic cloves, leaving papery skin intact.
• Lay out a 10-inch square aluminum foil, set the garlic cloves sliced-side down in the center and drizzle with 1 tablespoon of olive oil and a pinch of sea salt. Carefully pull up corners and crimp the top to secure foil tightly around garlic.
• Place in a small ovenproof dish and bake 15 minutes, or until garlic is translucent and very soft.
• Set foil packet aside until garlic is cool enough to handle.
• Squeeze the garlic from papery skins and mash with a fork in a small mixing bowl. With the same fork, whisk in lime juice, grated ginger, honey and sea salt. Whisking vigorously, slowly drizzle in olive oil.
• Toss the cabbage, bell peppers and chilies with dressing in a large mixing bowl. Fold in the mango slices and cilantro. Taste and add a pinch more salt or a squeeze of lime, if needed.
• Serve and enjoy.

MANGO SLAW WITH ROASTED GARLIC LIME DRESSING

Steps:

• Preheat oven to 400 degrees F.
• Slice woody ends from garlic cloves, leaving papery skin intact. Lay out a 10-inch square of Reynolds Wrap® Aluminum Foil, set garlic cloves sliced-side down in the center and drizzle with 1 tablespoon olive oil and a pinch of sea salt. Carefully pull up corners and crimp the top to secure foil tightly around garlic. Place in a small ovenproof dish and bake 15 minutes, or until garlic is translucent and very soft. (Use caution when opening foil packet - steam can be very hot.) Set foil packet aside until garlic is cool enough to handle.
• Squeeze garlic from papery skins and mash with a fork in a small mixing bowl. With the same fork, whisk in lime juice, grated ginger, honey and 1/2 teaspoon sea salt. Whisking vigorously, slowly drizzle in 1/4 cup olive oil.
• Toss cabbage, bell peppers and chilies with dressing in a large mixing bowl. Fold in mango slices and cilantro. Taste and add a pinch more salt or a squeeze of lime if needed.