Mango Cabbage Slaw

 

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KCBp_8421

I really, really, really, I mean REALLY need to get my eating habits back on track. I've enjoyed my "foodie" staycation, maybe just a little too much.
You know how it goes, we have the freedom of choice, but not freedom from the consequences of our choices. 

One of the first things I made to get myself back to reality is this cabbage slaw. It's so easy even a...well you know the rest. 

I like that the mango is the only sweetness you need in the slaw and the little bit of lime and shallots temper that. I didn't add the jalapeño because there are some lightweights in the household and besides, I didn't have one or I would have added some to my portion.
Just don't make it too far in advance because it does weep. 

We had it with pork in BBQ sauce sandwiches, a great combination. 

BTW it's pretty darned good for breakfast too.  

Mango Cabbage Slaw

Ingredients

4 servings
30 minutes total time

  • 1/4 cup thinly sliced shallot or red onion
    Juice from 2 limes
    2 mangoes, peeled, pitted, and thinly sliced
    1/2 small cabbage, cored and thinly sliced
    1/4 cup fresh mint leaves, thinly sliced
    1 jalapeño pepper, thinly sliced (optional)
    Kosher salt
    Freshly ground black pepper.

Directions

  1. In a small bowl, soak the thinly sliced shallots in the lime juice with a cube of ice for at least 10 minutes
    When you’re ready to assemble the salad, toss the mango and sliced cabbage into a large bowl.
    Add the soaked shallots and lime juice.
    Add the mint and jalapeño pepper (if you want the slaw to pack heat).
    Season with salt and pepper to taste, and toss well.

    From Ready or Not Cookbook: Michelle Tam & Henry Fong

And that's that!