It's been nothing but quilts around here for a long time so I need to post a dang good recipe to break the cycle and this one is just that, dang good! It's not like I haven't been baking/cooking, in between the quilting I've been in the kitchen making and eating pretty much non-stop since March, like everyone else I suppose. I've been trying new recipes, some I've liked, some have lined the trash can before they even hit the plate. This recipe, well this is a keeper for me and it should be for you, too.
Millie Peartree (such an interesting name!) is worth Googling, she owns a food truck in the Bronx called Millie Peartree's Fish Fry and Soul Food but got her start in the food industry with cupcakes. Her recipe for Mango Slaw was published in the NYT Cooking section and once you try it you'll know why it's now as famous as Millie herself! Go read about her, she's had an interesting life! But first, make her slaw, which is not only the perfect summer side dish but absolutely outstanding on top of a sandwich - its crunchy, sweet and refreshing!
Mango Slaw - Adapted from NYT Cooking via Millie Peartree
1 (8 oz.) bag coleslaw (about 3 cups)
2 large, slightly firm mangoes, peeled, pitted and thinly sliced (about 2 cups)
1/2 cup chopped fresh cilantro
3 tablespoons freshly squeezed lime juice
2 tablespoons honey
1/4 teaspoon celery salt
freshly ground black pepper to taste
In a large bowl, combine all ingredients. Toss with tongs to make sure everything is coated well with the honey and lime. Refrigerate for at least 1 hour before serving. Serve cold. Serves 4 as a side dish.
