This refreshing Cabbage Mango Slaw with chilies, cilantro, red onion, and the juice of orange and lime. I love its healthy clean tropical flavors and crunchy texture. And it’s so versatile perfect as a healthy side salad for a summer BBQ, adding brightness to heavy meals. It’s delicious in pulled pork sliders, or on a crispy fish sandwich, or simply served alongside black beans and rice, for a healthy vegan dinner.
Serves: 6 servings
INGREDIENTS
- ½ of one very small purple cabbage- cored.
- 1 mango-ripe but firm ( not soft)
- ⅓ C chopped cilantro ( tender stems ok)
- ¼ C finely diced or sliced red onion
- ½ to 1 jalapeno- finely chopped
- 2 tsp oil
- 1 orange ( zest and juice)
- 1 lime
- ½ tsp salt
DIRECTIONS
- Slice cabbage very thinly, then chop a few times. Add to large bowl.
- Peel mango with a vegetable peeler, then slice into thin strips, cut in half or thirds, place in the bowl.
- Add onion, cilantro, jalapeno.
- Zest one orange and add the zest to the bowl. Add the juice of half the orange, and half the lime ( saving the other half for the shrimp)
- Add oil and salt and mix gently to combine. Taste. Often I will squeeze in the other half of the orange.
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