Photo: Mango and Red Cabbage Slaw Recipe
Ingredients
- 1 head red cabbage, halved and very finely shredded (about 8 cups)
- 1 teaspoon salt
- 1 large or 2 small ripe mangoes, peeled, fruit sliced from the pit, and diced
- 1 tablespoon chopped fresh cilantro leaves
- 1/4 cup lime juice (about 2 limes)
- 1 tablespoon cider vinegar
- 1 tablespoon granulated sugar
Directions
Place the cabbage in a large bowl and toss it with the salt, using your hands to press down firmly on the cabbage to encourage the cabbage to release some of its moisture and better absorb the salt. Transfer the cabbage to a colander and let it sit for 20 minutes to drain.
Using paper towels or a kitchen towel, squeeze as much liquid as possible from the cabbage and place it in a clean, large bowl. Toss with the mangoes, cilantro, lime juice, vinegar and sugar. Let the coleslaw sit at room temperature for 15 minutes before serving.
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By heartsongs94
Atlanta, GA
on March 21, 2013
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A friend shared this recipe with me and it's quite tasty. I made it as suggested the first time, but felt a different vinegar may help to boost the flavors of the ingredients. So, I used Balsamic vinegar instead of the cider vinegar and added one small chopped red onion. I loved it even more after changing it up. My suggestion is to use this recipe as your base, then be creative and make it your own.
By annanna
Las Vegas, NV
on April 30, 2012
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Made this to go with Ropa Vieja. It was light,delicious and complimented the heaviness of the stew. Will definately make again with Tex-Mex food.
By jennyinthekitchen
Maine
on March 07, 2011
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I took the suggestion of another reviewer and added crushed pineapple which made this dish perfect. It's a gorgeous salad and the perfect accompaniment to ropa vieja and rice and beans.
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