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.  

 

Ingredients

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

Directions

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!).

 

Hussah

(Image and Recipe courtesy of Tartine and Apron Strings)