How To Make Mango Slaw with Roasted Garlic Lime Dressing
Enjoy a bite of this vibrant mango slaw with savoy cabbage, chilies, and bell peppers, drizzled with a tangy garlic-lime dressing, for a tasty side!
Serves:
Ingredients
- 8large garlic cloves,minced
- ¼cuplime juice,freshly squeezed
- 1tspginger,grated
- 1tsphoney
- ½tspsea salt,plus 1 pinch
- ¼cupolive oil,plus 1 tbsp
- 1small head savoy cabbage,cored, cut into thin ribbons
- 2medium red bell peppers,cored, seeded, thinly sliced
- 2small red hot chilies,or green hot chilies, stemmed, seeded, thinly sliced
- 2small mangoes,peeled, sliced into thin strips
- ½cupcilantro,chopped
Equipments
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1 sheet of Reynolds Wrap®
Instructions
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Preheat the oven to 400 degrees F.
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Slice the woody ends from the garlic cloves, leaving papery skin intact.
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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.
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Place in a small ovenproof dish and bake 15 minutes, or until garlic is translucent and very soft.
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Set foil packet aside until garlic is cool enough to handle.
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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.
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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.
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Serve and enjoy.
Nutrition
- Calories: 127.34kcal
- Fat: 7.15g
- Saturated Fat: 1.01g
- Monounsaturated Fat: 5.02g
- Polyunsaturated Fat: 0.81g
- Carbohydrates: 16.23g
- Fiber: 2.59g
- Sugar: 11.67g
- Protein: 1.71g
- Sodium: 287.14mg
- Calcium: 27.87mg
- Potassium: 275.19mg
- Iron: 0.53mg
- Vitamin A: 175.53µg
- Vitamin C: 80.45mg
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