Tangy Mango Slaw

Like i mentioned yesterday, i'll get my hands on the pie tee mold and make some decent looking shells but i wasnt in the mood to test out my patience , so i embarked in this new recipe. 

This is actually the recipe meant to be my new filling (the modern vegetarian filling i mentioned) for the pie tee. 

Instead of eatin it together with the pie tee shells, i decided i should jst eat it like a salad. Besides havin it as a salad, u can use it for a side dish to a pasta, chicken or even seafood dish.

Mango slaw is one really easy recipe. All you need is one shredded  firm ripe mango, shredded cucumber, shredded carrot, slices of red onions, shredded or thinly sliced red bell pepper (capsicum) and some chopped coriander leaves.

For the dressing, its a simple vinaigrette. Usually vinaigrette's a mixture of vinegar and oil with some flavoured herbs, spices and other ingredients.

Instead of vinegar, i used lemon juice with some honey, a dash or two of black pepper and a pinch of salt.

For those who loves honey, you can put more of it to tone down the tartness of lemon juice.

To get a more flavourful salad, leave it a lil longer after mixing it in the salad bowl. The shredded vegies will absorb all the tangy-ness and you'll have a less raw taste to the green vegie. This is most suitable for those who do not fancy capsicum or fresh onions.

For those who wants more stuff in it , you can put it some shredded cabbage/purple cabbage, pineapples, mandarin oranges, you name it. 

The more colourful ur platter is the better!