Ingredients
8large garlic cloves,minced
¼cuplime juice,freshly squeezed
1tspginger,grated
1tsphoney
½tspsea salt,plus 1 pinch
¼cupolive oil,plus 1 tbsp
1small head savoy cabbage,cored, cut into thin ribbons
2medium red bell peppers,cored, seeded, thinly sliced
2small red hot chilies,or green hot chilies, stemmed, seeded, thinly sliced
2small mangoes,peeled, sliced into thin strips
½cupcilantro,chopped
1 sheet of Reynolds Wrap®
Preparation
Preheat the oven to 400 degrees F.
Slice the woody ends from the garlic cloves, leaving papery skin intact.
Lay out a 10-inch square aluminum foil, set the garlic cloves sliced-side down in the center and drizzle with 1 tablespoon of olive oil and a pinch of sea salt. Carefully pull up corners and crimp the top to secure foil tightly around garlic.
Place in a small ovenproof dish and bake 15 minutes, or until garlic is translucent and very soft.
Set foil packet aside until garlic is cool enough to handle.
Squeeze the garlic from papery skins and mash with a fork in a small mixing bowl. With the same fork, whisk in lime juice, grated ginger, honey and sea salt. Whisking vigorously, slowly drizzle in olive oil.
Toss the cabbage, bell peppers and chilies with dressing in a large mixing bowl. Fold in the mango slices and cilantro. Taste and add a pinch more salt or a squeeze of lime, if needed.
Serve and enjoy.
