Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Tropical Slaw Salad Print Email


2 cups shredded cabbage
3/4 cup shredded red cabbage
3/4 cup grated carrot
3/4 cup bean sprouts
1/2 cup dried mango, slivered
1/2 cup dried pineapple, slivered
3/4 cup fresh or canned pineapple, slivered

2 TBS Rice Vinegar
1 TBS Sake
1 TBS Mirin
1/2 tsp salt, to taste
1/4 tsp white pepper
1 tsp sugar
3 TBS vanilla yogurt
lettuce leaf cups

Slice and toss first set of ingredients.

Pour rice vinegar, sake and mirin into a bowl, and dissolve in the salt, pepper and sugar. Whisk in vanilla yogurt to complete dressing.

Drizzle half of the dressing over the slaw salad and toss, adding more dressing if desired. Serve piled into a lettuce leaf 'cup.'

Variations: cilantro, scallions, ginger, lemongrass, other fruits. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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