Sliders With Mango & Kale Slaw
by George Castaneda & Joe Albertelli, Chefs, ACF Culinary Team USA
This simple slaw is the perfect topper for Certified Piedmontese beef sliders. The sweet mango pairs perfectly with fresh kale for a fun and healthy alternative to the usual ketchup and mustard.
- 18 (2-ounce) Certified Piedmontese beef sliders
- 18 slider buns, toasted
- 1½ cups mayonnaise
- ¼ can whole chipotle peppers in adobo sauce
- 1 tablespoon lime juice
- 1 clove garlic, minced
- Salt to taste
In a blender, pulse ingredients until combined, adding salt to taste and additional lime juice if necessary.
Mango & Kale Slaw
- 1 mango, peeled, pitted, and julienned (about ¾ cup)
- ¼ head red cabbage, finely shredded
- ¼ red onion, julienned
- 2 tablespoons chopped parsley
- ½ bunch kale, finely shredded
- ½ cup pickle juice
- ¼ cup seasoned rice vinegar
- 2 tablespoons oil
- 2 tablespoons honey
- Salt and pepper to taste
- Mustard powder to taste
- Paprika to taste
In a large bowl, combine mangoes, cabbage, red onion, parsley, and kale. Set aside.
In a small bowl, combine pickle juice, rice vinegar, honey, salt, pepper, mustard powder, and paprika. Whisk in oil in a steady stream until incorporated. Toss chopped slaw with dressing. Taste and adjust seasoning if necessary.
Before serving, grill sliders to desired doneness. Place each slider on a bun, cover with Chipotle Aioli and Mango & Kale Slaw, replace the top bun, and serve.