Mango Slaw with Cashews, Mint and Coriander, adapted from Smitten Kitchen
Ingredients2 firm but ripe mangoes, peeled, pitted and julienned 1 to 1 ¼ pounds Napa cabbage, halved and sliced very thinly 1 red pepper/paprika, julienned ½ red onion, thinly sliced 6 tablespoons of fresh lime juice, from about two limes ¼ cup rice vinegar 2 tablespoons oil of your choice ½ teaspoon salt ¼ teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste) ¼ cup thinly sliced fresh mint leaves ¼ cup sliced coriander leaves ¼ cup toasted cashews, coarsely chopped
How ToToss mangoes, cabbage, pepper and onion in a large bowl. Whisk lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw.You can either serve this immediately or leave the flavors to muddle for an hour in the fridge. Before serving, toss with mint and coriander leaves and sprinkle with cashews.
Deb says: “About your mango: This salad will work with almost any variety or ripeness of mango, whether sour or sweet. Use the one you can get or that you enjoy the most. In general, a fir mish not overly ripe mango (unlike the very ripe, sweet one I used) holds up best but all will be delicious in this salad.”