Mango and Red Cabbage Slaw

Name: Mango and Red Cabbage Slaw
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 55 min

Prep: 20 min
Inactive: 35 min

Yield: 4 servings

Level: Easy
Total: 55 min

Prep: 20 min
Inactive: 35 min

Yield: 4 servings

Ingredients

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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.