Original slack slaw with Pekinese cabbage

1. Wash vegetables and mangoes thoroughly. Allow to drain water or well shake the products before Ingredients:

• mango - 1 piece (large, not overripe)
• pepper spicy - 1 Piece (green)
• cabbage Peking - 0.5 pieces (small head)
• mayonnaise - 1 cup
• vinegar rice or red wine - 4 Art. spoons

Instructions

1. Wash vegetables and mangoes thoroughly. Allow to drain water or shake well before cutting.
2. Mango should be peeled off, removed and stone bone cut into medium slices. For a salad, a mango of medium ripeness with dense pulp is more suitable.
3. Be careful when chopping hot peppers. Better do this in disposable cellophane gloves. Pepper should be cut as small as possible. Knife and plate after pepper wash separately.
4. Peking cabbage should be cut in large enough pieces.
5. Mix the marinade from the vinegar and mayonnaise. If necessary, add the resulting mixture to taste.
6. Fold the mango and vegetables in a bowl, pour the marinade, mix thoroughly, without crushing the pieces, and send to the refrigerator for at least an hour. Serve cold in a common dish.

Servings: 6