Mango Slaw
This recipe was enough to serve 12 as a side dish, adjust accordingly ☺️
Ingredients
Salad
3 green mangos, slightly under-ripe, sliced into inch-long pieces
1 small head green cabbage, thinly slided
1 red bell pepper, sliced thin
1 large carrot, julienned or shaved using a vegetable peeler
1/2 small red onion, thinly sliced
1/2 cup cashews (peanuts would also work)
1/4 cup cilantro leaves
2 scallions (white and green) sliced thin, on the bias
Dressing
Lime zest, 2 limes worth
Lime juice, 3-4 limes worth
1 tsp. Sesame oil
1 Tbsp. Olive oil
2 Tbsp. Rice vinegar
1 Tbsp. Honey, sub agave or sugar if vegan
1 tsp. Soy sauce or tamari
1 tsp. Freshly cracked pepper
1 Tbsp. Black sesame seeds (optional)
Instructions
Start by slicing your red onion. Soak slices in small bowl of ice water while you prep your other vegetables.
Combine all dressing ingredients in a small jar. Shake throughly to combine. Taste and adjust as needed, adding more honey for sweetness, lime for tang, soy for saltiness. You want it to be subtlety zippy.
Toss five minutes before serving.
Salad
3 green mangos, slightly under-ripe, sliced into inch-long pieces
1 small head green cabbage, thinly slided
1 red bell pepper, sliced thin
1 large carrot, julienned or shaved using a vegetable peeler
1/2 small red onion, thinly sliced
1/2 cup cashews (peanuts would also work)
1/4 cup cilantro leaves
2 scallions (white and green) sliced thin, on the bias
Dressing
Lime zest, 2 limes worth
Lime juice, 3-4 limes worth
1 tsp. Sesame oil
1 Tbsp. Olive oil
2 Tbsp. Rice vinegar
1 Tbsp. Honey, sub agave or sugar if vegan
1 tsp. Soy sauce or tamari
1 tsp. Freshly cracked pepper
1 Tbsp. Black sesame seeds (optional)
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