If I could make sweet, gentle love to any one fruit of my choosing, I would elope somewhere tropical and sandy with a seductive, overripe mango.
The perfect explosively juicy tangy-sweet mangobaby needs naught but your enthusiastic and incredibly talented tongue. As such, this salad (not a slaw, not a slaw) may be considered the perfect pair of frilly underthings.
Crunchy napa cabbage provides the lace, of course, upon which are nestled succulent bell pepper and red onion distractions, all bathed in perky lime juice and just a naughty little touch of chile.
The colorful lovenest, however, is clearly devoted to maximizing your mango pleasure, drawing out every last drop of tart candy from the slippery flesh. Chopped, toasted cashews are mere adornments to Queen Mango.
It’s an ardent ode to nature’s lustiest fruit, a hot moan cutting through cool mint. Make it with fish.
Note: if you’re looking for unripe mango salad, check out Som Tam.
Tangy Mango Salad with Mint and Toasted Cashews
halved from Deb of smittenkitchen.
makes: a good amount of salad for four as a side
time: 15 minutes
1 ripe mango, peeled, pitted and julienned
half a small napa cabbage, sliced very thinly (I will go thinner next time)
1 red pepper, julienned
1/4 red onion, thinly sliced
3 tablespoons of fresh lime juice, from about one lime
1/8 cup rice vinegar
1 tablespoon peanut oil
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 teaspoon Thai chile paste (optional, added a pleasant depth)
1/8 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped
1. Toss mangoes, cabbage, pepper and onion in a large bowl. Whisk lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. You can either serve this immediately or leave the flavors to muddle for an hour in the fridge (I strongly prefer the muddle).
2.Just before serving, toss with mint leaves and sprinkle with cashews.
Related reading:
Trackbacks / Pings