- 6
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Ingredients
- 8 oz elbow macaroni
- 1/4 C cold milk
- 2 tBL curry powder
- 1/4 C peanut oil
- 2 TBL mayo
- 1/4 C mango chutney, finely chopped
- 1/4 C rice wine vinegar
- 1 10oz bag broccoli slaw mix
- 1/2 C chopped scallions
- 1/4 C roughly chopped fresh cilantro
Preparation
Step 1
bring lg. pot of salted water to boil
add macaroni & cook until al dente
drain & toss w/ milk in lg bowl
meanwhile, toast curry powder in sm.
dry skillet over med. heat until
fragrant - abt 1 min
whisk in peanut oil & cook until oil
is curry-colored
let cool
whisk mayo, chutney * curry oil in lg
bowl
then whisk in vinegar to make smooth
dressing
season w/ 1/4 tsp salt & pepper to taste
add broccoli slaw mix, scallions &
cilantro to dressing & toss to
coat
cover & refrig until serving