Community Magazine June 2014

INGREDIENTS: • 1 package shredded Cole Slaw • 1 package shredded Red Cabbage • 2 Ripe Mangoes, julienned • ½ Cup Sweetened Coconut Flakes • ¾ Cup Coconut Milk • ¼ Cup Lime Juice • 1tsp Coriander • Chopped Macadamia Nuts, for garnish (optional) Ask theChef: Need help in the kitchen? Looking for new cooking tips? Chef Elliot is available to answer all your culinary questions. Just send your requests to: ChefElliot@communitym.com Continuing along on our tropical, summertime theme this month, this sweet, fruity Cole slaw is a natural companion to the grilled pineapple chicken. Of course, you can shred your own cabbage if you wish but using bagged, shredded Cole slaw really cuts down on the prep time. Using coconut milk instead of mayo adds flavor and reduces fat and the whole salad can be assembled while waiting for the chicken to marinate. DIRECTIONS: 1. Whisk the coconut milk, lime juice and coriander together with a pinch of kosher salt to make the dressing. 2. Combine the bagged cabbages, mango and coconut together in a bowl and toss with dressing. Sprinkle the chopped nuts on top if you’re using them. SIVAN 5774 JUNE 2014 95 Coconut Mango Cole Slaw