For my regular weekly dinner with Elaine, I made Smitten Kitchen’s Mango Slaw with Cashews and Mint. As written, the salad will feed an army. Below are my tweaks, I served it with her Thai Style Chicken Legs, which I wouldn’t change at all. Everything was so pretty (Elaine brought summer rolls) that I took pictures, I’ll pull them off camera later.
Because this made an insane quantities of slaw originally, I’m eating more of it today, and it’s still very tasty second day. If not making this for an event of some kind–half the recipe below, as it will still make LOTS of slaw.
2 mangoes, peeled, pitted and julienned
1 head Napa cabbage (about 3/4 lb), halved and sliced very thinly
1 red pepper, julienned
1/2 red onion, thinly sliced
6 T of fresh lime juice, from about two limes
1/4 C rice vinegar
2 T olive oil of your choice
1/2 teaspoon salt
1 T chile paste (or more to taste)
1/4 C thinly sliced fresh mint leaves
1/2 C 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. Before serving, toss with mint leaves and sprinkle with cashews.