Broccoli slaw salad with papaya habanero peppers avocado dressing. Enjoyed with plantain chips. My entry for the Eat Smart Veggie Contest!
Grand prize $2,000! Entries now open so Please Vote! https://www.facebook.com/EatSmartVeggies/app/403834839671843/
4 Green Plantains
3 cups Canola Oil
1 Bag Eat Smart Broccoli Slaw
1/2 Large peeled Papaya
1 Ripe Avocado
3 Fresh Squeezed Limes
2 cups Cilantro
1/4 small Habanero Pepper
1 Tablespoon Sea Salt
1/4 cup Olive Oil
- cut both ends off the plantains microwave for 2 minutes and let cool. Peel the plantains with a knife. Using a mandolin or a peeler, slice the plantains.
- Fill a large skillet with about 3 cups of canola oil to completely cover the plantain chips. Heat the oil to about 360° F.
- Fry the plantains, turning occasionally until brown on both sides. Drain on paper towel to absorb excess oil. Sprinkle with salt to taste.
- In blender toss 1/4 cup of three slices papaya, 1/2 tablespoon salt, 1/2 avocado, 1 cup cilantro, Habenero, olive oil and lime juice. Set aside.
Combine Broccoli Slaw, the rest of Avocado, tomatoes, cilantro, papaya, dressing and season with salt.
Transfer salad into a bowl and place chips around.