A vibrant take on classic slaw with savoy cabbage, mango, sweet peppers, chilies, and cilantro drizzled with a tangy roasted garlic lime dressing with hints of ginger.
Recipe Type:
Side Dish
Makes: 8 servings
Author: Brooklyn Supper
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8
large cloves garlic
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1/4
cup
plus 1 tablespoon extra virgin olive oil,
divided
-
1/2
teaspoon
sea salt,
plus more to taste
-
1/4
cup
freshly squeezed lime juice
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1
teaspoon
grated ginger
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1
teaspoon
honey
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1
small savoy cabbage
(about 8 cups), cored and cut into thin ribbons
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2
red bell peppers,
stem and seeds removed, sliced into thin strips
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2
small red or green hot chilies,
stem and seeds removed, sliced thin
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2
small mangoes,
peeled and sliced into thin strips
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1/2
cup
chopped cilantro
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Preheat oven to 400 degrees F.
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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.
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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.
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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.