Let me start by admitting that I did not plan for this one. Aldi had a sale on mangoes last week, so I violated grocery shopping rule #1 (STICK TO THE LIST!) and put one in the cart. I had no idea what I’d do with it, but 69-cent mangoes are not to be passed up.
Not only did I go off-list at the grocery store, but I also slacked off on the meal planning for the week. I put the
fun important things down (dinner with friends Monday night and tacos with friends on Friday night), but that left me with three dinner-less days, and man cannot (or should not) live on Christmas cookies alone. (Not that we aren’t giving it our best shot… 😉 ) And then Andy went on a last-minute work trip, which kind of killed the meal-planning motivation. I would just scrounge up something with what was in the house.
Hmm. One mango. Roughly half of a head of Napa cabbage from our last CSA share (Don’t be grossed out by that. I promise it was still good. Those produce saver bags are AMAZING.) Limes. Onions. Hmm.
Smitten Kitchen to the rescue again! This slaw was incredibly addicting. It was sweet (from the mango), sour (from the lime) and spicy (not sure if it was the red pepper flakes or my red onion) all at the same time. I subbed green pepper for the red pepper (because that’s what I had in the fridge). I didn’t have mint or cashews, so I toasted some almonds and chopped up some cilantro instead.
I was going to cook some shrimp to go with it, but, as I said before, my motivation was dwindling. Plus, I was kind of going to town on the slaw, so I decided to make a meal out of just that. And then I ate the rest for lunch the next day. Like I said, addicting. Good thing Andy was gone so I didn’t have to share. 😉
Cabbage & Mango Slaw
1 pound of Napa cabbage, thinly sliced
1-2 mangoes, thinly sliced (Deb’s recipe calls for 2 mangoes. I only had one on hand, but I would definitely go for 2. More mango is never a bad thing.)
1/2 green pepper, thinly sliced
1/3 of a large red onion, thinly sliced
6 tablespoons freshly squeezed lime juice
1/4 cup rice vinegar
2 tablespoons vegetable oil
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
handful of fresh cilantro, finely chopped
1/4 cup slivered almonds, toasted
Combine the cabbage, mangoes, green pepper and red onion in a large bowl.
Whisk the lime juice, rice vinegar, red pepper flakes, salt and oil together in a small bowl. Pour the dressing over the cabbage mixture and add the cilantro to the bowl. Toss the salad a few times to make sure the dressing is well-distributed.
Just before serving, sprinkle with the toasted almonds.
Adapted from Smitten Kitchen
Click here for a printable version.