The salad made with a combination of red cabbage and mango brightened the table with the colors of India.
I served it with a roasted chicken from the market. Here’s how I did it:
Purple, Red and Orange Salad
I used a whisk to combine two tablespoons of red wine vinegar, three tablespoons of olive oil, one tablespoon of toasted sesame oil, one teaspoon of light brown sugar, a quarter of teaspoon of salt and a pinch of cayenne pepper in a large salad bowl. I added one large, peeled and diced mango, one small red cabbage, shredded, and three large tomatoes cut in half-inch dice. I tossed the salad and finished it with a handful of chopped cilantro leaves.
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what a interesting combination!
Colorful indeed!
Bon appetit!
=:~)
Sounds like a terrific combination, very yummy!