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Recipes
Mango Slaw
Sweet & crunchy good. Serve on top of tacos, sandwiches, as a side salad, over fish.
Great with sausages, pulled pork, beef short ribs. Makes 3-1/2 cups
Serves 4
• 1 large beet
• 1 medium jicama
• 1 handful red radishes, cleaned
• 1 carrot
Dressing
• 1 handful fresh cilantro
• 1/2 small ripe mango
• 1/4 cup olive oil
• 1 tablespoon whole grain Dijon mustard
• 1 tablespoon honey
• 1 teaspoon Sriracha, more to taste
• 1 tablespoon apple cider vinegar
• Water, to thin
• 1/2 cup slivered toasted almonds, garnish
1. Make sure Food Processor is unplugged.
2. Trim outer skin from beet and jicama. Cut into 2-inch x 1-inch pieces to fit feed chute.
3. Assemble Food Processor with shredding side of the disc installed.
4. Lock lid into position on the food processor bowl.
5. Plug cord into electric outlet.
6. PULSE to shred beet, jicama, radishes and the carrot.
7. Remove lid, place 3-1/2 cups shredded vegetables into a large salad bowl and set aside.
8. Remove the disc and add the processing blade to the spindle.
9. Add all dressing ingredients to the food processing bowl. Assemble and lock lid
into position on the food processor bowl. Use the food pusher cup to add water
to thin dressing.
10. Process dressing on HIGH until a thin consistency is achieved.
11. Toss slaw with dressing; mix well and chill. Garnish with slivered almonds and a sprig of cilantro.
Recipes
