Three Omnivores and An Occasional Vegan

Posted by Cidell:

This week I tried a Mango Slaw from The Smitten Kitchen. I love neither cole slaw nor salad as a meal, but someone at work mentioned mango hummus and in my internet search, I stumbled upon this gem.

We were slow on the uptake this week. One’s on vacation, two of us forgot and the fourth bowed out for the week. Personally, I didn’t get around to making my dish until Tuesday morning.

I used two mango for mine. The first is a green Haitian mango. The second is a “standard” mango from Mexico. Can I say the best mango I’ve had is a larger Guatalmalan variety. Unfortunately, those came into the Punjab a month ago never to be seen again. 

I’ve never been a big cabbage person, but the thought of cold, crispy / sweet and sour was too appealing to ignore.

For the cashews, I coarsely chopped some of my raw ones left over from my Fried Chik’n sandwich cashew cream. The mint, came from my little front yard garden. That deserves an upcoming blog post.

Oh, personally, I would serve this with some seitan or brown rice on the side. Good thing I keep Gardein in the office freezer.

From the Smitten Kitchen

Mango Slaw with Cashews and Mint

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
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 (or omit this and whisk in a chile paste to taste)
1/4 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped

Toss mangoes, cabbage, pepper and onion in a large bowl. Whisk lime juice, 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 (unlike the very ripe, sweet one I used) holds up best but all will be delicious in this salad.