Mango Slaw with Roasted Garlic Lime Dressing

Directions

Ingredients :

8 large cloves garlic

minced

1 tablespoon olive oil

1 pinch sea salt

¼ cup freshly squeezed lime juice

1 teaspoon grated ginger

1 teaspoon honey

½ teaspoon sea salt

¼ cup olive oil

1 small head Savoy cabbage

cored and cut into thin ribbons

2 medium (blank)s red bell peppers – cored

seeded

and thinly sliced

2 small red or green hot chilies – stemmed

seeded

thinly sliced

2 small mangoes

peeled and sliced into thin strips

½ cup chopped cilantro

1 sheet Reynolds Wrap® Aluminum Foil

Methods :

Preheat oven to 400 degrees F.

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 pinch of 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.

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.

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 salt or a squeeze of lime if needed.