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 I mound it high in serving dish to use the juices for driizzling!! |
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 Spread it out before serving for scooping!! |
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I came up with this recipe at the spur of the moment to accompany the shrimp recipe I was preparing for a late lunch get-together with several of my sisters and my brother Ken. I had just visited the supermarket, so I had lots of fresh ingredients on hand. My sister Gayle said this recipe reminded her of Hawaii and crisp freshness along with the vibrant colors, hence the name. In retrospect, I can see the tawny glow of a beautiful beginning or ending of a tropical paradise day. I marvel at the ebb and flow of the vibrant waves, as they crest and fall against the warm sandy shoreline underneath my feet!
Ingredientes
- 2 carrots, grated
- 1 ripe mango, chopped, juices reserved
- 4 radishes, grated
- 1/4 c. red onion, chopped
- 1/2 c. cilantro, roughly chopped
- 1 tbsp. grapeseed oil
- 1 tbsp. seasoned rice vinegar
- 1 tbsp. sherry
- 1 tbsp. honey
- kosher salt and pepper to taste
Direcciones
- Place vegetables and mango with juices in medium bowl. In a small bowl, combine wet ingredients and blend well. Pour over ingredients in larger bowl. . Fold together with spatula until vegetables and fruit are well coated. Season to taste. Refrigerate and allow flavors 10 minutes to marry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 4 servings | |
| Calories 92 | |
| Calories from Fat 32 | 35% |
| Total Fat 3.58g | 4% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 185mg | 5% |
| Total Carbs 14.67g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 11.9g | 8% |
| Protein 0.62g | 1% |
Evaluaciones
15 de Abril de 2012
this recipe goes well with fish tacos made from the salmon planks in my recipe archive a or any other flaky dense fish that's been broiled, poached or baked!!Yo he cocinado/probado esta receta1 person likes this review
