Wednesday, August 04, 2010

mango slaw with cashews and mint

Cold food means no cooking! Hulk no like cooking in summer! Hulk like mango slaw from smitten kitchen! Smash!

2 mangoes, peeled, pitted and julienned (Hulk no have food processor this summer, so Hulk dice mango by hand. Work fine.)
1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly (Hulk buy bag of shredded cabbage! Again, work fine.)
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 (Hulk think this very important; Hulk accept no substitutes.)
2 tablespoons oil of your choice (Hulk always choose olive, oil of champions.)
1/2 teaspoon salt (Hulk omit this.)
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 (Hulk no toast his cashews, just used regular salted ones out of bag from store. No add extra salt to recipe because cashews already salted.)

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.

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