Mango Slaw with Roasted Garlic Lime Dressing recipe
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Ingredients
- 8 large cloves garlic, minced 1 tablespoon olive oil 1 pinch sea salt ¼ cup freshly squeezed lime juice 1 teaspoon grated ginger 1 teaspoon honey ½ teaspoon sea salt ¼ cup olive oil 1 small head Savoy cabbage, cored and cut into thin ribbons 2 medium (blank)s red bell peppers - cored, seeded, and thinly sliced 2 small red or green hot chilies - stemmed, seeded, thinly sliced 2 small mangoes, peeled and sliced into thin strips ½ cup chopped cilantro 1 sheet Reynolds Wrap® Aluminum Foil
Nutrition Info
- 148.6 caloriescarbohydrate: 17.5 gcholesterol: : -fat: 8.8 gfiber: 4.5 gprotein: 2.9 gsaturatedFat: 1.2 gservingSize: -sodium: 181.2 mgsugar: 10.1 gtransFat: : -unsaturatedFat: : -
Directions Mango Slaw with Roasted Garlic Lime Dressing
Directions
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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.