Component Table: Mango Avocado Carrot Slaw

 

## Component Table: Mango Avocado Carrot Slaw

| Component | Key Ingredients | Prep Notes |

| --- | --- | --- |

| **The Crunch** | Carrots & Jicama (or Daikon) | Fine julienne; soak in ice water for 10 mins to maximize crispness |

| **The Sweet** | Firm Mango | Peel and slice into matchsticks of equal length |

| **The Cream** | Avocado | Small dice or long, thin wedges; toss in lime immediately |

| **The Zest** | Red Cabbage | Shave paper-thin to provide color contrast without overpowering |

| **The Dressing** | Ginger-Honey-Lime | High acidity to cut through the avocado |

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## Technical Checklist & Mise en Place

### 1. The Vegetable Julienne

* **3 Large** Carrots, peeled

* **1 cup** Red cabbage, shaved

* **1 cup** Jicama or firm Green Papaya (optional for extra "snap")

* **Handful** Fresh cilantro, roughly chopped

> **Technique:** Use a mandoline or a very sharp chef's knife to create 2-inch long matchsticks. If using jicama or carrots, an ice bath for 10 minutes (followed by a thorough spin-dry) will give the slaw an architectural "lift" on the plate.

### 2. The Fruit Prep

* **1** Firm-ripe Mango (avoid over-ripe fruit to prevent mushiness)

* **1** Large Avocado, diced into 1cm cubes

* **½** Jalapeño, seeded and minced (optional for heat)

### 3. Ginger-Lime Vinaigrette

* **3 tbsp** Rice vinegar

* **2 tbsp** Neutral oil (Grapeseed or Avocado oil)

* **1 tsp** Fresh ginger, grated

* **1 tsp** Honey or Agave

* **1** Lime, juiced

* **Pinch** Sea salt and toasted sesame seeds

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## Plating Recommendation

For a sophisticated, modern look, avoid the "mounded" bowl style.

1. **The Mold:** Use a metal ring mold (3-4 inches) in the center of a wide plate. Pack the slaw mixture (minus the avocado) firmly into the mold.

2. **The Avocado Integration:** Carefully place the avocado cubes on top and around the base of the slaw cylinder.

3. **The Texture:** Sprinkle toasted black sesame seeds or crushed peanuts over the top for a dark visual contrast against the orange carrots and yellow mango.

4. **The Finish:** Remove the mold and garnish with a few sprigs of cilantro or micro-basil. Drizzle a small amount of herb oil or sriracha mayo dots around the base for a gallery-style finish.