Tuesday, July 13, 2010

Mango Slaw with Cashews and Mint (or Cilantro)

I do not like coleslaw. There is too much mayonnaise, in my opinion. But I do like mango slaw. This salad is perfect as a summer accompaniment to any grilled meal, including burgers, steaks, or chicken.

*adapted from Smitten Kitchen


2 mangoes, peeled, pitted, and julienned
1 half head cabbage
1/2-1 red pepper, julienned
1/2 red onion, thinly sliced
6 Tablespoons fresh lime juice, from about two limes
1/4 cup rice wine vinegar
2 Tablespoons oil of your choice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 cup thinly slices fresh mint leaves (I accidentally bought cilantro at the store, instead of mint so I used that instead--still great and maybe even better if you're making this to accompany a Mexican dish)
1/4 cup toasted cashews, coarsely chopped


Toss mangoes, cabbage, red pepper and onion in a medium-size serving bowl. In a small bowl or measuring cup, whisk together lime juice, vinegar, oil, salt, and red pepper flakes. Drizzle over mango mixture and serve immediately or cover with plastic wrap and place in the fridge to let flavors meddle for about an hour. When ready to serve, mix in mint (or cilantro) and cashews.


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