Spicy Mango Cabbage Slaw
- Yield 4 servings
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Spicy Mango Cabbage Slaw sits in the Salads section of Regbie. The card serves 4 servings. Plan on 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- ¼ cup thinly sliced shallots or red onion
- Juice from 2 limes
- 2 mangoes, peeled pitted, and thinly sliced (the cook prefer Ataulfo mangos ’cause they’re the best.)
- ½ small cabbage, cored and thinly sliced
- ¼ cup fresh mint leaves, thinly sliced
- 1 jalapeño pepper, thinly sliced (skippable)
- Diamond Crystal kosher salt
- Freshly ground black pepper
Method
In a small bowl, soak the thinly sliced shallots in the lime juice with a cube of ice for at least 10 minutes. Prep the other ingredients as the shallots chill out in lime juice.
When you’re ready to assemble the salad, toss the mango and sliced cabbage into a large bowl. Tip in the soaked shallots, sliced mint, and jalapeño pepper. Salt to taste with salt and pepper. Tip in the lime juice/shallot soaking liquid for the dressing and toss well. Taste the slaw and adjust seasoning if necessary.
Plate it up and serve it with something meaty! The cabbage will keep for up to two days in a sealed container in the fridge.
Kitchen notes
- A reliable type of mangos are the Ataulfo (a.k.a.
- Honey or champagne) mangos because they are sweeter and less fibrous than Kent and Tommy Atkins varieties.
