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Saturday, July 3, 2010

Florida Slaw

Florida Slaw

1/3 cup mayonnaise
3 tablespoons sour cream
1/4 cup orange juice concentrate -- or orange syrup
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
2 tablespoons black sesame seeds
salt and freshly ground black pepper -- to taste
1/2 head green cabbage -- cored and thinly sliced (5 to 6 cups)
1/2 red bell pepper -- cored, seeded, thinly sliced
1/2 yellow bell pepper -- cored, seeded, thinly sliced
1 poblano pepper -- or 1/2 green bell pepper, cored, seeded, and thinly sliced
1/2 Scotch bonnet chili -- or 1 jalapeno chili, seeded and minced
1 ripe mango -- diced
2 starfruit -- thinly sliced
2 carrots -- cut into julienne
1 bunch scallions -- trimmed and finely chopped
1/4 cup chopped fresh cilantro -- leaves only
Prepare the dressing: Whisk the mayonnaise and sour cream in a large mixing bowl until smooth. Whisk in the orange syrup (or concentrate), vinegar, lime juice, sesame seeds, and salt and pepper. Correct the seasonings, adding lime juice or salt to taste. Stir in all of the remaining ingredients, reserving one of the sliced starfruits for garnish. Correct the seasonings, adding salt, pepper, or vinegar to taste. Decorate the salad with the reserved starfruit slices and serve at once.

Serve 8

AuthorNote: Coleslaw may have Dutch origins ('cole' is the Dutch word for
cabbage, 'sla' for salad), but this summery side dish has become an
American institution. Starfruit, scotch bonnet chilies, and mango lend
this coleslaw a Floridian touch. Black sesame seeds can be found in Asian
markets and some health food stores.

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