Yield: Yields 4 to 5 cups.
Servings: four to six.
The tangy flavor of the green mango in this slaw goes really well with fish or shrimp.
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Oh my gosh. This is AMAZING. I doubled the recipe, and I think my husband and I have eaten 3/4 of it already.The salt on the cabbage was a little too much--we tasted it after it drying it and it was way more than it needed. I ended up soaking it in ice water in my salad spinner for about 10-15 min, and then it tasted spot on.Someone mentioned the flavor was bland but we thought it was very complex, however, we did use a generous mix of all three of the herbs--cilantro, mint, and lime. It's kind of like when you order summer rolls and they skimp on the herbs. If I don't have all three, I feel a little cheated.Also, our mangoes were green and firm, but after opening them, one was quite ripe and sweet, which also added to the overall complexity of the dish.This satisfied many of our Thai food cravings all at once. We'll make this again for sure.
I wanted to love this, because it is definitely easy, but it didn't have a ton of flavor. I used basil, maybe mint would have been better.
Excellent side dish. It is vastly different from a traditional slaw and yet a real crowd pleaser.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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