Salad recipe from chopped carrots and cabbage mix broccoli, and pasta, with mango chutney. Share with friends: 
The photo dishes: Rick Lew Time: 31 min. Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 230 gr. Macaroni Elbow macaroni (curved hollow horns)
- 280 gr shredded cabbage mix with broccoli and carrots
- 1/4 Art. peanut butter or any other nutty
- 1/4 Art. ready-made mango chutney sauce (indian sweet and sour fruit and vegetable sauce)
- 1/4 tsp salt and more as needed
- 1/4 Art. cold milk
- 2 tbsp. l curry madras powder
- 2 tbsp. l mayonnaise
- 1/4 Art. rice vinegar
- Freshly ground pepper
- 1/2 tbsp. chopped green onions
- 1/4 Art. coarsely chopped fresh cilantro
Recipes with similar ingredients: pasta, broccoli, curry, chutney sauce, carrot, milk, mayonnaise, rice vinegar, onion green, cilantro, mango
Recipe preparation:
- Boil pasta: bring the pan to a boil with salted water. Add pasta and cook until half cooked, al dente; Drain and add milk to pasta.
- Meanwhile, fry the curry powder in a small pan with average temperature, to open the aroma, approximately 1 min. Mix with peanut butter to add curry color to the butter; cool a little.
- Prepare salad dressing: mix in a salad bowl mayonnaise, chutney and curry butter, stirring constantly, add rice vinegar, then salt, and black pepper to taste. Add Shredded cabbage mix with broccoli, chopped chives and cilantro. Mix in pasta and shake. Cover and let cool until serving table.
