Ingredients
3 c. shredded green cabbage (from about 1/4 small head)
1 large green mango, peeled and shredded (about 3 c.)
1 large ripe mango, peeled and cubed (about 2 c.)
1 large jalapeño, seeded and minced
1 large shallot, minced
Zest of 1 lime
Juice of 2 limes
2 tsp. granulated sugar
1 tsp. kosher salt
1/3 c. spicy mayo
1/2 c. chopped fresh cilantro
1/4 c. chopped fresh mint
Crushed red pepper flakes, for serving (optional)
Preparation
Step 1In a large bowl, toss cabbage, mangos, jalapeño, shallot, lime zest and juice, granulated sugar, and salt. Let stand 5 minutes.Step 2Add mayo, cilantro, and mint and toss to combine. Sprinkle with red pepper flakes, if using.
This slaw recipe uses two types of mango: green, unripe mango for crunchy texture, and sweet, ripe mango for juicy, floral flavors. For shredded cabbage, I used the savoy variety, but any cabbage will do. Just take note that red cabbage will have a denser—perfect for our red cabbage slaw—and more of a bite than green varieties. In order to preserve the freshness of tender herbs, add them last, after the bulk of the slaw has marinated for 5 minutes. It’s up to you what herbs you want in your slaw, but I find that mint and cilantro work nicely for a brisky, summery feeling. Scallions, parsley, and basil are all great substitutes, though keep in mind scallions might be a bit more pungent than the others. The spicy kick in this recipe comes from a finely minced jalapeño as well as a serving of spicy mayo. If your jalapeño is particularly weak, you can double up on the amount for a hotter result, or just squeeze in more sriracha for a quick fix. If your jalapeño is raising hellfire on your tongue, sprinkling in a little more sugar will help balance out the heat. Once you’ve made this recipe, let us know how you liked it, and what you served it up with!
