Tuesday, August 16, 2011

Mango Slaw

From Moosewood Restaurant Cooking For Health. A delicious alternative to typical cole slaw and a great use for the cabbage we've been getting from our CSA.

1 firm slightly underripe mango
1.5 cups shredded red or green cabbage
1 cup shredded carrots
1/4 cup thinly sliced fresh mint leaves

1/4 cup lime juice
2 Tbsp brown sugar, maple syrup or other sweetener
1/2 tsp salt
1 Tbsp vegetable oil or olive oil
2 garlic cloves, minced or pressed
1 small fresh chile, minced
1 Tbsp grated peeled ginger root

1. Peel the mango and cut in lengthwise into halves, cutting as close to the pit as possible. Slice off any flesh that remains attached to the pit. Cut the mango flesh into thin strips and place it in a serving bowl. Add the cabbage, carrot and mint.

2. In a separate small bowl, whisk together lime juice, sweetener and salt.

3. In a small skillet over medium-high heat, warm the oil and cook the garlic, chiles and ginger until sizzling and fragrant -- about a minute. Whisk it into the lime juice mixture.

4. Pour the dressing over the slaw and toss until well-coasted. Let sit for about 20 minutes

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