by Todd Gardiner, Z’Tejas Southwestern Grill
For the Dressing:
- 1C mayo
- 4 oz. fresh mango, diced
- 1 tsp Worcestershire
- 2 T sour cream
- 1 tsp Tabasco
- 1 T Apple juice
- 2 T red Wine Vinegar
- ¼ tsp Cayenne
- Kosher Salt and Black pepper to taste
Place all ingredients in a container and mix well.
For the Slaw:
- 1 lb Green Cabbage shredded
- ¼ lb Red Cabbage shredded
- ¼ lb Red onion, julienned thinly
- ¼ lb Carrot peeled and julienned
- ¼ lb Red Bell Pepper, diced
Mix all ingredients in a large mixing bowl. Add enough dressing to coat the slaw thoroughly and season to taste3 with salt and pepper. May be made 1 day ahead and kept refrigerated until ready to use.
