Note from Joey C: I tried this a couple of days ago on that hot hot day and this was the perfect cool dish to pack in a cooler for the beach. Outstanding recipe!
Every week Sista Felicia will be featuring recipe’s made with stuff caught at the CSA we belong to- Appleton Farms. Most or part of the ingredients will be in season and abundant at your local Farm Stand or CSA so eat up- it’s local, it’s fresh and it’s abundant RIGHT NOW!
Sista Felicia’s Radish Mango Cole Slaw
Ingredients:
2 large ripe mangos skin removed and diced into bit size pieces (reserve ½ cup for dressing)
1 ¼ cup sliced radish
1 /2 head green cabbage shredded
1 cup shredded carrot
Dressing:
Reserved ½ mango diced into bit size pieces
1 Tablespoon chopped fresh parsley
2/3 cup Mayo
Juice of 1/2 lemon
2 large garlic cloves minced
1teaspoon Dijon Mustard
Directions:
Step 1: shred Cabbage using shredding blade on Cuisinart Food Processor and reserve in a large serving bowl
Step 2: shred carrots in food processor and add to serving bowl with cabbage
Step 3: using slicing blade of food processor slice radish and add to mixing bowl
Step 4: using a pairing knife remove mango skin and cut flesh away from pit
Step 5: dice mango slices into bite size pieces, reserve ½ cup for dressing and reserve remaining mango pieces in a separate bowl
Step 6: season with salt and freshly ground pepper
Step 7: place all dressing ingredients into a mini chopper and puree into a smooth dressing
Step 8: pour dressing over vegetable mixture
Step 9: add reserved mango, mix well
Enjoy!
Good Morning Gloucester 