Mango Slaw With Cashews and Mint
Photo © Deb Perelman
- 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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cashews, toasted (1/4 cup)
- Mangoes, pitted and julienned (2)
- Mint, fresh leaves (1/4 cup)
- Napa cabbage (1 pounds)
- Red onion (1/2)
- Condiments
- Rice vinegar (1/4 cup)
- Cooking & Baking
- Oil (2 tablespoons)
- Red pepper (1)
- Red pepper flakes (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Drinks
- Lime juice, fresh (6 tablespoons)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published July 8, 2010 (2 years ago).
342 people saved this recipe.
