Curried Chutney Dressing

Makes a delicious and unusual Cole Slaw

subheading: Ingredients:

⅔ cup mayonnaise

1 ½ teaspoons curry powder

1 Tbsp. sugar

Freshly ground black pepper to taste

1 clove garlic, minced or pressed

1 shallot, minced (in a pinch a small amt. finely chopped onion)

⅛ teaspoon Worcestershire sauce

½ teaspoon lemon juice

1 ½ teaspoons soy sauce

1 Tbsp. rice vinegar (I use red wine vinegar)

⅓ cup prepared mango chutney (I use Trader Joes Mango Ginger Chutney)

Place the mayonnaise, curry, sugar, pepper, garlic,

shallot, Worcestershire, lemon juice, soy sauce,

and vinegar into the bowl of a food processor fitted

with the metal blade. Process until smooth.

Pour into a bowl and stir in the chutney. Refrigerate

in an airtight container up to 7 days.

This makes an unusual, delicious slaw binding

cabbage, scallions, dried cranberries and pecans.

Don’t add dressing until ready to serve. (The secret to a good Cole Slaw)

Also, I’ve used it as a unique dip for fresh vegetables

along with a dish of toasted sesame seeds.

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