1 large green mango, peeled, pit removed and julienned
1/4 cup green cabbage, veins removed from leaves and chiffonade
1/4 cup red cabbage, veins removed from leaves and chiffonade
1/4 cup carrot, julienned
1/4 cup red onion, julienned
Salt to taste
How to Make It
Combine lime juice and mayonnaise in mixing bowl. Whisk in olive oil. Add ginger and garlic. Let dressing stand 5-10 minutes in order to combine flavors. Add remaining ingredients. Toss well to coat. Keep refrigerated until ready to serve.
Chiffonade is a very thin cut.
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