2 mangoes, peeled, pitted and julienned
1 to 1¼ pounds Napa cabbage, halved and sliced very thinly
1 red pepper, julienned
- Job cuts planned as Boeing hunkers down to compete with Airbus, consider new plane
- Police: Ohio newborn appears to have died from dog bite
- With Marshawn Lynch retired, what will Seahawks do with money they save?
- Sale of Weyerhaeuser’s Federal Way campus means more intensive development
- Unruly passenger diverts Boston-San Diego flight to Denver
Most Read Stories
½ red onion, thinly sliced
6 tablespoons of fresh lime juice, from about 2 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 chili paste to taste)
¼ cup thinly sliced fresh mint leaves
¼ cup toasted cashews, coarsely chopped
1. Toss mangoes, cabbage, pepper and onion in a large bowl. Whisk lime juice, rice 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 leaves and sprinkle with cashews.
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 firmish not overly ripe mango holds up best, but all will be delicious in this salad.
Adapted by Janet K. Keeler, Tampa Bay Times from the smittenkitchen.com