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  • VOL 08, ISSUE 01 • WINTER 2020
Lime Papaya Slaw

Lime Papaya Slaw

Chef David Cunningham | Reinhart Valdosta

Ingredients

  • 3 limes peeled with a knife, no white
  • 1 ½ C sugar
  • ¾ C apple cider vinegar
  • 1 ½ C green onion whites only, chopped (reserve green part for slaw)
  • ¾ C vegetable oil
  • 3 tsp kosher salt
  • ½ tsp white pepper, ground
  • 1 five-pound bag shredded cabbage
  • 1 C carrots, shredded
  • 2 C pineapple, diced
  • 2 C mango, diced
  • 2 C papaya, diced
  • 2 C green onion, green only, thinly sliced
  • 8 Tbsp butter, unsalted
  • ¼ C garlic, minced

Preparation

  1. Purée limes, sugar, scallion whites and vinegar in blender. Slowly drizzle in oil to emulsify. Finish with salt and pepper. Toss shredded cabbage, carrots, pineapple, mango, papaya and scallion green, making sure vegetables and fruit are evenly coated with dressing. Allow to sit for at least an hour before service.

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