4 cups shredded napa cabbage
2 cups bean sprouts
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1 red pepper cut into thin strips
1 cup cilantro leaves (no stems)
1 jar (8 ounces) mango chutney
¼ cup rice vinegar
2 tablespoons tamari soy sauce
¾ teaspoon white pepper
1 cup fresh mango, diced
Crispy Rice Bowls
¼ cup honey
¼ cup canola oil
1 teaspoon salt
½ teaspoon Chinese 5-Spice
4 cups crispy rice cereal
Toss the cabbage, sprouts, red pepper and cilantro in a large mixing bowl.
In a small bowl or jar with a lid, mix or shake the chutney, rice vinegar, soy sauce and pepper. Pour over the slaw toss to coat. Add the fresh mango and mix gently. Refrigerate until ready to serve.
For the bowls: Heat oven to 350 degrees.
In a large saucepan, mix the honey, oil, salt and spice. Heat until the mixture starts bubbling. Cook and stir for 1 to 2 minutes. Remove from heat and add the crispy rice cereal. Mix with a wooden spoon until all the cereal is coated.
Line cereal bowls (or a similar bowl about 6- to 7-inches in diameter) with nonstick aluminum foil, with the nonstick surface facing you. Put about ½ cup of cereal mixture in the bowl, spreading it toward the sides. Using a round-bottomed cup covered outside with nonstick foil (I used a 2-cup Pyrex measuring cup that fit nicely inside the other bowl) press the mixture firmly into the bowl so that the cereal sticks together and takes the shape of the bowl. Push the cereal in around the edges with your fingers to get it to stick, but this does not have to be perfect -- a rough edge adds character. Carefully lift the foil from the bowl along with the cereal, maintaining its shape. Place on a baking sheet. When all the bowls are formed, 10-12 minutes. Remove from the oven and let cool for about 5 minutes. Carefully remove the foil and place the rice bowls on a rack to cool completely.
Serve slaw in rice bowls.