Mango Slaw with Cashews & Mint
Cole slaw is one of the most popular summer side dishes. This recipe, adapted from Smitten Kitchen, demonstrates that you can go beyond the standard cabbage and carrots. Adjust the ingredients for the dressing according to your taste. I added sugar to reduce the sharpness of the vinegar. Your call.
More summer sides: Broccoli slaw, Spicy Creamy Coleslaw, Grilled Leeks and Zucchini with Walnuts and Herbs
Time: 15 minutes
Serves: 10
Ingredients:
2 ripe mangoes, any variety, peeled, pitted and julienned
1 to 1 1/4 pounds cabbage, any type, halved and sliced very thinly
1 red pepper, julienned
1/2 red onion (or to taste), thinly sliced
6 tablespoons of fresh lime juice, from about two limes
1/4 cup white wine or rice vinegar
2 tablespoons olive or vegetable oil
sugar, to taste
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste (or chile paste to taste) (optional)
1/4 cup thinly sliced fresh mint leaves
1/4 cup cashews, coarsely chopped and toasted
Method
Toss mangoes, cabbage, pepper and onion in a large bowl.
Whisk the lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. Add sugar to taste, as required.
Chop the cashews and toast on a skillet over medium-high heat until lightly browned. Move them constantly on the skillet and remove from the heat as soon as the browning begins to avoid burning. Transfer them to a bowl quickly to cool.
Serve this immediately or leave the flavors to muddle for an hour in the fridge. Before serving, toss with the mint leaves and sprinkle with the cashews.
Cole slaw is one of the most popular summer side dishes. This recipe, adapted from Smitten Kitchen, demonstrates that you can go beyond the standard cabbage and carrots. Adjust the ingredients for the dressing according to your taste. I added sugar to reduce the sharpness of the vinegar. Your call.
More summer sides: Broccoli slaw, Spicy Creamy Coleslaw, Grilled Leeks and Zucchini with Walnuts and Herbs
Time: 15 minutes
Serves: 10
Ingredients:
2 ripe mangoes, any variety, peeled, pitted and julienned
1 to 1 1/4 pounds cabbage, any type, halved and sliced very thinly
1 red pepper, julienned
1/2 red onion (or to taste), thinly sliced
6 tablespoons of fresh lime juice, from about two limes
1/4 cup white wine or rice vinegar
2 tablespoons olive or vegetable oil
sugar, to taste
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste (or chile paste to taste) (optional)
1/4 cup thinly sliced fresh mint leaves
1/4 cup cashews, coarsely chopped and toasted
Method
Toss mangoes, cabbage, pepper and onion in a large bowl.
Whisk the lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. Add sugar to taste, as required.
Chop the cashews and toast on a skillet over medium-high heat until lightly browned. Move them constantly on the skillet and remove from the heat as soon as the browning begins to avoid burning. Transfer them to a bowl quickly to cool.
Serve this immediately or leave the flavors to muddle for an hour in the fridge. Before serving, toss with the mint leaves and sprinkle with the cashews.