Spicy Mango Asian Slaw Food

SPICY MANGO CITRUS SLAW

Steps:

• Combine the mooli, white cabbage, red pepper and mango in a large bowl. Add the sliced chilli and scatter with the chopped coriander.
• Pour the lime juice over and toss well so that all the vegetables are coated.

SPICY MANGO ASIAN SLAW

Steps:

• In a small bowl, whisk together greek yogurt, mayo, Sriracha, lime juice and kosher salt. Set aside.
• In a large bowl, toss together coleslaw mix, purple cabbage, cilantro, red onion and mango.
• When ready to serve, toss coleslaw mix with dressing until evenly coated. Serve immediately!

CHICKEN-CHORIZO ALBONDIGAS (MEATBALLS) WITH MANGO BBQ SAUCE AND ASIAN SLAW

Steps:

• For the spicy mango BBQ sauce: Place the ketchup, mango, agave, soy sauce, shallots, Sriracha, vinegar, mustard and garlic in a saucepan and bring to a simmer over medium-low heat. Simmer 20 minutes, stirring occasionally. Remove from the heat and cool 5 minutes. Place all the ingredients in a blender and blend until smooth. Season to taste with salt.
• For the Asian slaw: In a large bowl combine the cabbage, snow peas, red peppers, carrots and scallions.
• For the dressing: In a blender, combine the olive oil, honey, peanut butter, vinegar, ginger, soy sauce, sesame oil, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Pour the dressing over the slaw, then stir well and allow to sit while you make the meatballs.
• For the chicken and chorizo meatballs: Preheat the oven to 350 degrees F. Place a large nonstick skillet over medium heat and add 2 tablespoons olive oil. Once the oil is hot, add the onions, Anaheim chiles, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and allow to cook, stirring occasionally, 10 minutes. Add the garlic and cook, 2 minutes, then pour the mixture into a small bowl to cool slightly and set aside. Wipe the pan down with a paper towel and set aside to use again.
• Line a baking sheet with aluminum foil and set aside. To a food processor fitted with a steel blade, add the panko, parsley, thyme and onion-garlic mixture. Pulse about 5 times and pour into a mixing bowl. To the same bowl, add the ground chicken, chorizo, eggs, 3 tablespoons water, 3/4 teaspoon salt and 1/2 teaspoon pepper, and with clean hands, combine well.
• Place the wiped-down skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Using a small ice cream scoop, make 30 to 34 even-size meatballs. Place about 8 meatballs in the hot oil and brown them all over, about 1 minute per side, then transfer them to the lined baking sheet. Continue with the remaining meatballs in the same manner. Transfer the meatballs to the oven to finish cooking, 15 minutes.
• Spoon some BBQ sauce onto each of 4 plates, then divide the meatballs among them. Add the cilantro, peanuts and sesame seeds to the slaw and stir again, then divide among the 4 plates and serve immediately.

SPICY COLESLAW

Steps:

• In a large bowl, combine cabbages, red and yellow peppers and carrot until well blended.
• Process remaining ingredients in a blender until smooth and adjust seasoning.
• Pour dressing over vegetables and toss to combine.
• Recheck seasoning and serve.