Slaw Ingredients:
1 head Napa cabbage (shredded)
2 large Sunkist® navel oranges, segmented
1 medium Sunkist® grapefruit, segmented
1 small green papaya (shredded) I used fresh pineapple instead
1 medium carrot (julienne)
1 medium red onion (julienne)
2 Poblano chilies (julienne
Dressing Ingredients:
2 Ancho – chilies (roasted and rehydrated) I'd leave these out
1 Tbsp. minced garlic
¼ cup fresh lime juice
½ cup Sunkist® freshly squeezed lemon juice
¾ cup extra virgin olive oil
2 Tbsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. ground cumin I'd leave this out too
Directions:
I used my mandolin slicer, set with julienne blade, to cut almost everything, to make the carrots, onions, peppers small enough. The cutting was pretty simple, a bit time consuming.
I used all my left over juices to add to the dressing, some grapfruit and pineapple juice, I personally really disliked the flavor of the cumin, so I would suggest adding it to just a little bit of dressing, and trying it before you use it in the whole thing. Also, I think it would have been better without the ancho chilies, they were kind of pasty in the dressing, never really mixed in, and smelled kinda funky!
