Mango Slaw

It’s officially summer which means it’s time for me to make a ton of grain salads, slaws and other cold dishes. When my mom was in town we went to my favorite food blog: Smitten Kitchen and she found a delicious salad for Memorial Day.  I would definitely make this one again! We paired it with burgers and a fruit salad.

(adapted from Smitten Kitchen)

Ingredients

  • 2 mangoes, peeled, pitted and julienned
  • 1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly
  • 1 red pepper, julienned
  • 1/2 red onion, thinly sliced (we did less since it’s a strong flavor)
  • 6 tablespoons of fresh lime juice, from about two limes
  • 1/4 cup rice vinegar
  • 2 tablespoons oil of your choice
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1/4 cup thinly sliced fresh mint leaves
  • 1/4 cup sesame seeds

Directions

  1. Toss mangoes, cabbage, pepper and onion in a large bowl.
  2. Whisk lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. (You can refrigerate it for an hour to let the flavors infuse but you don’t need to).
  3. Before serving, toss with mint leaves and sesame seeds.
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