I've proclaimed my love for Smitten Kitchen and her countless slaw recipes before, but I think this one takes the cake. I can't get enough mango lately, so this recipe was perfect for me. As I've said, my husband is not exactly a slaw hater, but pretty close. Because this slaw had cashews, mango, and used Napa Cabbage, he was less reluctant to eat a sizable bowl for dinner.
I tried to find harder mangoes at the store, but as luck would have it, they were all pretty ripe. I wasn't able to shred or slice it too thinly without it disintegrating, so my slaw was a little chunkier than SK's. I will definitely be making this, or versions of it in the future. I have visions of adding shredded carrot, a bit of cilantro, some shredded snow peas, and even Macadamia nuts rather than cashews. The possibilities are endless for this perfect-for-summer mayo-free slaw!
Mango Slaw with Cashews and Mint
from Smitten Kitchen
2 mangoes, peeled, pitted and julienned
1 1/4 lbs. Napa cabbage, halved and sliced thin
1 red pepper, julienned
1/2 red onion, thinly sliced
1/4 c. rice wine vinegar
2 tbsp. canola oil
1/2 tsp. salt
1/4 tsp. red pepper flakes
1/4 c. sliced mint leaves
1/4 c. toasted cashews, coarsely chopped (I left a few whole for garnish)
In a large bowl, whisk together lime juice, vinegar, oil, salt and red pepper flakes.
Add mangoes, cabbage, pepper and onion to the bowl, toss to coat.
Refrigerate for an hour, before serving toss with mint and cashews.