The Royal Mango March 31 2014, 0 Comments
It’s that time of the year, and what that means is Alfonso mongos are in season. Every spring these delectable treats make their way in our fruit bowls for a short season. We can’t help adding some Alfonso mangos to all our salads. Here’s a tasty Red Cabbage and Mango Slaw to add to your next outdoor barbecue.
For the dressing
7 tablespoons freshly squeezed lime juice
3 tablespoons maple syrup
1 tablespoon sesame oil
1 teaspoon coconut aminos or tamari
1 green onion, sliced
1 red Thai chili, sliced (optional)
4 tablespoons walnut or macadamia nut oil
For the slaw
1/2 a red cabbage, finely shredded
1/4 red onion, thinly sliced
2 large mangos, cut into strips
broccoli sprouts or other micro greens
seeds or nuts
To make the dressing, heat a saucepan and place the lime juice, maple syrup, sesame oil, coconut aminos (or tamari), green onion and red chili in it.
Boil over medium-high or high heat until liquid is reduced, about 5 minutes. Remove from the heat and let cool.
When the dressing is cool, strain into a bowl. Add the oil and whisk vigorously until well combined. Chill in refrigerator.
To prepare the slaw, place the shredded red cabbage and red onion in a large mixing bowl.
Add the chilled dressing, one tablespoon at a time, and toss gently to coat the vegetables.
Add the mango slices and broccoli greens, and toss a little bit more.
Sprinkle with seeds or nuts (or both!).
(Image and Recipe courtesy of Tartine and Apron Strings)